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This lemony
Italian dish is sure to be a hit...
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2
Tbs |
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vegetable oil |
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2
Tbs |
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unsalted butter |
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4
pieces |
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veal
scallopini |
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1
cup |
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flour (sprinkle with salt and pepper) |
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1
large |
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lemon, juiced |
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˝
cup |
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dry
white wine |
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2
Tbs |
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capers, rinsed |
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2
Tbs |
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finely chopped fresh parsley |
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1 |
Place the
seasoned flour in a large plastic ziploc baggie
and add the veal scallopini. Shake until they
are well coated. Set aside. |
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2 |
In a large
sauté pan, heat the oil and butter until hot.
Add the coated veal slices and cook just until
golden brown, about one minute or so per side.
Remove veal and keep warm. |
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3 |
Add lemon
juice to the pan. Then add the wine and cook
until the sauce has reduced and thickened. Taste
and add salt and pepper as needed. Stir in the
capers and parsley. Return the veal slices to
the pan and cook briefly in the sauce to coat. |
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4 |
Serve veal
topped with sauce. A bit of pasta on the side is
a good addition to soak up the extra sauce. |
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Servings: 4 |
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Cooking Tips |
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The veal scallopini
should be about 1/8" thick. If they are thicker, pound
them with a meat mallet until thin. |
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