Veal Scallopini Piccata
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.
Ingredients
=====cutlets=====
- 2 pounds veal cutlets about 12
- Kosher salt and freshly ground pepper
- 1/2 cup flour
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- 2 tablespoons unsalted butter
- 2 tablespoons extra-virgin olive oil
=====sauce=====
- 1/3 cup dry white wine
- 1 1/4 cups chicken stock
- 1 lemon thinly slices
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- 2 tablespoons unsalted butter
- 1/4 cup lemon juice
- 1/4 cup capers drained
- 1/4 cup chopped Italian parsley
- Kosher salt and freshly ground black pepper
Instructions
- Place the cutlets, one by one, in a ziplock bag and pound evenly to 1/4-inch thick. Season the cutlets with salt and pepper and dredge in the flour, shaking off the excess flour.
- Melt the butter in the olive oil in a large skillet over medium-high heat. Working in batches, add the cutlets to the pan. Cook, turning once, until golden brown on each side; about a total cooking time of 3 minutes. Remove the cutlets to a serving platter; keep the platter warm in an oven set to 200º F.
=====sauce=====
- Add the wine into the skillet and deglaze the panóCook the wine down by half, 2 to 3 minutes. Add the chicken stock and lemon slices. Bring to a boil; cook until reduced by half, about 6 minutes.
- Add the butter, lemon juice, capers, and Italian parsley. Season with salt and pepper and serve.
Nutrition
Calories: 361kcalCarbohydrates: 13gProtein: 35gFat: 18gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gTrans Fat: 1gCholesterol: 140mgSodium: 371mgPotassium: 669mgFiber: 1gSugar: 2gVitamin A: 249IUVitamin C: 14mgCalcium: 22mgIron: 2mg
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