Veal scallopine: advance prep advice

[Mezzaluna]

I'm making dinner tonight for friends, so I'm not sure this will help me much today. But for future reference, how far ahead can I saute the veal for a scallopine dish? I've done it several hours ahead, but would a day ahead be too far in advance?

Incidentally, tonight's menu is: prosciutto with melon, cavatelli with homemade pesto, veal scallopine with porcini mushrooms, and mixed greens with shaved grana, apples and pine nuts in a balsamic vinaigrette. One friend is bringing dessert and the other, wine. I found a bottle of limoncello to enjoy, too. I will also have espresso and regular coffee.

[Pongi]

Hmm...sounds like a wonderful Italian meal, to celebrate your last trip! Congrats, above all for homemade Pesto...why not patenting a "Pesto Mezzaluna"?
As for the Scaloppine, I usually don't saute them in advance to not overcook them when finishing the dish, use very thin veal slices which can be done in few minutes and make in advance only the sauce if it contains something requiring a longer cooking time. In any case, if you don't want to stand by the fires during the meal and need to have your Scaloppine already done, a day ahead is good and not too far

Pongi

[Mezzaluna]

Thank you, Pongi! You are correct that this is related to our trip. The two couples who shared their experiences with us, lent us books and maps, and directed us to a travel agent are the guests. I'll let you know how it turns out!

I will saute the veal ahead and simmer it briefly in its sauce, as I have done before. Next time, I'll cook the meat the day before, I think.

Thanks!

[foodaholic]

Hi Mezzaluna,

Not to undermind your cooking methodology, I feel with a dish like veal scallopini, the taste is very effected by the improper moisture in the meat,that is so very easily effected by precooking.
If you are to warm it through in the sauce,this would only be a few minutes off what it would take to cook it fresh.

I might suggest that your sidedishes be less sensitive to last minute adjustments. I believe you will produce a far superior
product,and more accolades from your diners,because all cooks add a little ego and theather in every dish,Don't you think?