By: Chef Laura Bonicelli
I love the elegance of this quick-skillet Italian classic. The cooked lemon slices in this Veal Scallopini Piccata give the dish a tart and delicious finish. .
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about Veal Scallopini Piccata
Over the years, I have written several versions of scallopini and piccata. In my Veal Scallopini Piccata, I combine the two elements of the recipes into one. The scallopini refers to the pounded thin slices of meat. If you’re not a “veal person,” by the way, chicken thighs, tenders, or breasts are a perfect substitute. Typically, in a piccata, the meat is dredged in flour, fried, and finished with a butter caper sauce. Because I cook the lemon slices in the sauce, this recipe has a bitter tinge in the background flavor.
The wonderful thing about Veal Scallopini Piccata is the cooking time is short, but the meat is always tender and flavorful. It’s perfectly paired with pasta, rice, or potatoes. The sauce is rich, so a simple salad with an acidic dressing is my first choice for a vegetable side.
putting Veal Scallopini Piccata together
Executing the recipe is easy; make sure you have all of your ingredients measured and at hand. Prepare your accompanying dishes first. Cooking the Veal Scallopini Piccata goes quickly. If you’re entertaining, make the Scallopini Piccata ahead; it reheats beautifully.
Eat well and have fun!
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I hope you love this recipe!
Step by Step Instructions
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