Veal Scallopini

Need a quick dinner idea?  Here you go, you’re welcome!  This veal is quick cooking, and for such a short amount of effort you won’t believe how much you are going to love it!

Veal Scallopini 6

Served with tender fettuccine noodles and sautéed vegetables you’ve got a quick easy dinner that packs a flavourful punch.

Ingredients

  • 2 lb. (about 12) veal cutlets, also called scaloppine, pounded until 14” thick
  • Kosher salt and freshly ground black pepper, to taste
  • 12 cup flour
  • 1/2 cup panko crumbs
  • 4 tbsp. unsalted butter
  • 2 tbsp. olive oil
  • 12 cup dry white wine
  • 1 14 cups chicken stock
  • 1 lemon, thinly sliced
  • 1 tbsp. fresh lemon juice
  • 14 cup capers, drained
  • 2 tbsp. chopped parsley

Instructions

Season veal with salt and pepper and dredge in flour, shaking off excess.
Veal Scallopini 1
Heat 2 tbsp. butter and oil in a 12″ skillet over medium-high heat. Working in batches, add veal, and cook, turning once, until golden brown, about 3 minutes.
Veal Scallopini 3
Veal Ascallopini 4
Transfer to a serving platter, and set aside.
Veal Scallopini 2

Have everything ready to go when you remove the veal from the skillet, it goes quickly at this point.  And … yes, make sure the wine you use is something you would be happy to drink!

Add wine to skillet, and cook, scraping bottom of pan until reduced by half, about 3 minutes. Add stock and lemon slices, and bring to a boil; cook until reduced by half, about 8 minutes. Add remaining butter, juice, capers, and parsley, and season with salt and pepper.
Veal Scallopini 5
Pour sauce over veal and serve.

 

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