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Veal Scallopini
Created by: Howcan Team
Ingredients
- 4 veal cutlets, thinly sliced
- 1/2 cup all-purpose flour
- Salt and pepper to taste
- 4 tablespoons unsalted butter
- 1/4 cup fresh lemon juice
- 1/2 cup chicken broth
- 1/4 cup capers, drained
- 2 tablespoons chopped fresh parsley
Instructions
- Place the veal cutlets between two sheets of plastic wrap and pound them to 1/4-inch thickness using a meat mallet.
- In a shallow dish, combine 1/2 cup of flour, salt, and pepper. Dredge the veal cutlets in the flour mixture, shaking off any excess.
- In a large skillet, melt 2 tablespoons of butter over medium-high heat. Add the veal cutlets and cook for 2-3 minutes on each side, or until golden brown. Remove the veal from the skillet and set aside.
- Add the remaining 2 tablespoons of butter to the skillet. Stir in the lemon juice, chicken broth, and capers, scraping up any browned bits from the bottom of the pan. Bring the sauce to a simmer and cook for 2-3 minutes, or until slightly reduced.
- Return the veal cutlets to the skillet and simmer for an additional 2-3 minutes, or until the veal is cooked through and the sauce has thickened slightly.
- Sprinkle with chopped parsley and serve hot, spooning the sauce over the veal. Enjoy!
Veal scallopini is a classic Italian dish that originated in the Lombardy region. It consists of thinly sliced veal, typically from the leg or loin, that is pounded to tenderize and then sautéed to perfection. The dish is often served with a flavorful sauce made from white wine, lemon juice, and capers, creating a delightful balance of tangy and savory flavors. Renowned chefs like Gualtiero Marchesi and Lidia Bastianich have popularized veal scallopini in their restaurants, showcasing the dish's versatility and delicate taste. Today, the best versions of this dish can be found in authentic Italian trattorias and fine dining establishments, where the quality of the veal and the skillful preparation of the sauce are paramount. When making veal scallopini at home, it's crucial to source high-quality veal and to master the art of pounding the meat to an even thickness. Additionally, using fresh, zesty ingredients for the sauce
30 min
4
320 calories
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