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Raymon Kim's Veal Scaloppine | 모두의 레시피

Modu Recipes
Raymon Kim
Raymon Kim's Veal Scaloppine

Raymon Kim's Veal Scaloppine

Name: Raymon Kim's Veal Scaloppine
Cook time: 20 min
Total time: 20 min
Yield: 2 servings
Cuisine: Korean
Ingredients: veal ribeye 400g (thickness 7mm); button mushrooms 4 pieces; flour 3 tablespoons; table wine 1/2 cup; calvados 1 tablespoon (optional); butter 3 tablespoons; arugula a handful; salt a pinch; pepper a pinch

A refined Western-style recipe reinterpreting the tender veal dish featured in the movie The Godfather, using a home-friendly wine sauce.

🙋 Recommended for

⭐ Those who want to perfectly enjoy the special gourmet moment from The Godfather at home
⭐ People seeking a unique, melt-in-your-mouth tender meat dish
⭐ Those needing a sophisticated and elegant Western main course for anniversaries or home gatherings

20 min Difficulty Normal Meat & mains

Main ingredients 🥩

veal ribeyebutton mushroomsflourwinecalvadosbutterarugula

Tags 🏷️

home party unique dish movie-inspired cuisine

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Source: YouTubeRaymonKim Meat: Life-Changing Meats

Detailed recipeQuick recipe

Ingredients needed 🛒2 servings

veal ribeye 400g (thickness 7mm)
button mushrooms 4 pieces
flour 3 tablespoons
table wine 1/2 cup

Shop ingredients on Coupang(Ad)

veal ribeye button mushrooms flour wine calvados butter arugula

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calvados 1 tablespoon (optional)

butter 3 tablespoons

arugula a handful

salt a pinch

pepper a pinch

Recipe 🍳

Slice the veal ribeye to about 7mm thickness, then gently press and flatten it by hand.
Sprinkle salt evenly over the surface of the prepared meat for seasoning.
Lightly coat the meat surface with flour, then gently tap off any excess flour.
Melt butter in a pan, add sliced button mushrooms and a pinch of salt, and sauté briefly before setting aside separately.
Add more oil or butter to the same pan, then place the meat on it and sear quickly over high heat on both sides until medium doneness.
Pour in table wine and calvados into the pan where the meat was cooked, then reduce over high heat to evaporate the alcohol.
Once the sauce has reduced, add butter and pepper, then stir in the reserved mushrooms and the natural juices released from the meat.
Return the seared meat to the pan and cook briefly again, allowing the sauce to thicken and become glossy from the flour coating on the meat.
Arrange fresh arugula on a serving plate, then artfully place the finished dish on top with sauce generously poured over.

Slice the veal thinly, season, and lightly coat with flour.
Sear mushrooms and meat separately in a hot pan over high heat, then set aside.
After removing the ingredients, deglaze the pan with wine, then add butter and the cooked ingredients to create a thickened sauce.

Cooking tips 💡

Veal is much more tender than regular beef, so avoid pounding it hard with a meat mallet as it may break apart—use your hands to gently flatten it instead.
Since the meat is thin, overcooking will make it dry quickly; sear only on the surface and finish with a brief reduction to keep it tender.
When reducing the wine, ensure all alcohol evaporates completely to avoid bitterness and allow the wine’s bright acidity and butter’s richness to blend harmoniously.

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