| Level: | Intermediate |
| Total: | 40 min |
| Prep: | 20 min |
| Cook: | 20 min |
| Yield: | 8 servings |
Ingredients
- 2 pounds veal scaloppini
- 1 cup all-purpose flour
- Salt and freshly ground black pepper
- Olive oil and butter, equal amounts, enough to coat the skillet, plus 1 tablespoon
- 1 1/2 cups chicken stock
- Capers
- 1/2 lemon, juiced, plus 1/2 lemon thinly sliced, for garnish
- Chopped parsley leaves, for garnish
Instructions
- Pour the flour mixture on a plate, and season with salt and pepper. Dredge the scaloppini in the flour and shake off the excess, set aside. Melt butter and olive oil together in a skillet over medium fire. Add scaloppini to skillet and brown on both sides. Set aside until all the veal has been cooked. After the veal has been removed from the pan, add the chicken stock to the pan over high heat and scrape the bottom of the pan to loosen the brown bits. Cook until the liquid has thickened. Straining the liquid may be necessary to remove the larger pieces of the scrapings. Add 1 tablespoon of butter, capers, lemon juice and parsley to sauce. Stir over a high heat about 5 minutes. Pour sauce over the veal. Garnish with sliced lemons and serve.
Reviews
tasty- did have to adjust a few ingredients
I flavored the oil/butter by cooking some shallots and mushrooms first. This did require adding a little more oil/butter before adding the meat. I did have to strain the big bits out after deglazing. All in all the taste was satisfying and the mushrooms added another texture/flavor level to the dish. DON’T FORGET TO TENDERIZE THE MEAT WELL!!!!!!!!!
Since I am a health freak I did not use the butter. I used all olive oil. I also used a nonstick pan. Next time I will use a black iron. I think it will help brown the veal better. This was so qick and easy. I had everything in the frig. Next time I think I will add some mushrooms and shallots to make it interesting. I served over wheat pasta. My 9 year old daughter and her friend loved it. A definite will do again!!!!