b'Veal Scaloppine GattopardoScaloppine alla Gattopardois is my imaginary rendition of a signature dish, served at theGattopardo Saucedinner table of the112 pounds veal scaloppine, pounded thinnoble Sicilian families12 teaspoon salt12 teaspoon peppertoward the end of the5 tablespoons fl our19th century. 6 tablespoons extra-light olive oilMake the sauce and keep warm.Chefs Tip Sprinkle the veal scaloppine with 14 teaspoon salt and 14 teaspoon pepper, and dust them lightly with fl our, shaking to remove excess. Heat 3 tablespoons olive oil in a large saucepan on high, and quickly Veal, like pork, isbrown the veal on both sides for 2 minutes. Remove from heat; place on a platter and cover with foil a delicate meat.to keep warm.Make sure that youAdd the remaining 3 tablespoons of oil and repeat the same process with the do not overcook theremaining pieces of veal.meat, especially whenBring the sauce to a boil, add the veal, it is cut thin, so itand reduce to a simmer. Cook for remains tender, with3 to 4 minutes. melt-in-your-mouthPlace the scaloppine on a serving tray and spoon the sauce on top.consistency.Mondello, a fi shing village nearPalermo in Sicily otto 42'