Saturday, October 31, 2009
This is the first time I made this dish, and I just loved it.
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.