Saturday, October 31, 2009

Veal Scallopini

This is the first time I made this dish, and I just loved it.

Veal Scallopini

3 T olive or veg oil
1/2 C all-purpose flour
1 lb thin veal scallopini (less than 1/4 inch thick)
1/2 stick butter, cut into pieces
1/2 fresh lemon
1.5 T drained small capers

Heat a 12 inch heavy skillet (not non-stick) over high heat until hot, then add oil and heat until hot.
Meanwhile, stir together flour, 1 t salt and 1/2 t pepper, then dredge veal in flour, knocking off excess.
Cook veal in 2 batches, turning once, until browned and just cooked through, 2-2 1/2 minutes per batch.
Transfer to a plate.
Discard oil from skillet, then add butter,and cook over medium heat, shaking skillet frequently, until browned and fragrant, 1 - 2 minutes. Stir in juice from 1/2 lemon, capers and 1/4 t each of salt and pepper. Return veal to skillet just to heat through.


Ellen said...

And it looks good too !!! I will definitely make this. Thanks for sharing.

anno said...

mmmm.... this looks fabulous! A nice recovery after the stouffer's chicken & noodles fiasco, right?

Jeanie said...

Lemon and capers -- looks pretty darned easy and yummy, too. I agree with Anno about the recovery!

Tino said...

Mmmmm, capers. There is something I've really learned to love about that tart briny flavor as I've gotten older. Sometimes the tastiest recipes are also the simplest ones!

Sandy said...

Don't eat veal but I bet it would be great with chicken, too. :-)

Traci said...
This comment has been removed by the author.
Traci said...

Ohhh! How amazing does that look? I've never been a cook but I'm looking to change that so maybe I'll try this recipe. It certainly looks inspiring!!!

Euri said...

Mommy doesn't eat veal but she said the recipe looks delicious. I, on the other hand, love to eat everything. Oops, I mean I'm on a special diet.

Shauna said...

This looks great! I just love capers!

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