A hearty take on the northern Italian classic from Bamonte's restaurant in Brooklyn, New York.
Tender veal scaloppine dredged in flour and sautéed in butter get a boost of brightness from a simple pan sauce made with white wine and a generous squeeze of lemon.
Popping sirloin in the freezer for 20 minutes firms it up for easy slicing—the thinner the better when it comes to this classic Korean preparation. After drinking up a peppery soy sauce marinade, the tender meat cooks quickly over high heat, developing a flavorful char.
This recipe, a staple of writer Geraldine Campbell's childhood, is warming homey. Its fall-apart tender pieces of veal and rich potato dumplings make it a perfect one-pot meal for a cold-weather weekend.
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