Veal Scallopini in Piccata Sauce

Veal is always a treat, and this classic recipe enhances the delicate flavor of the veal.

Enjoy!

🍷 Wine pairing: A crisp white wine such as a Pinot Grigio or Sauvignon Blanc will cut through the buttering sauce and match well with this dish.

Prep Time: 5 mins | Cook Time: 25 mins | Total Time: 30 mins | Serves: Dinner for 2

Ingredients

• Scallopini

  ·       ¾ to 1 pound Moody’s veal cutlets

  ·       Salt and pepper to taste, liberally season the cutlets

  ·       1/3 C flour

  ·       1 T olive oil

  ·       1 T butter

• Piccata Sauce

  ·       ¼ C white wine

  ·       ¾ C chicken stock

  ·       ½ lemon, thinly sliced, seeds removed

  ·       1 T butter

  ·       2 t lemon juice

  ·       2 T capers (rinsed and drained)

  ·       1 T parsley, chopped

Instructions

• Scallopini

1.     Pat the cutlets dry and season with salt and pepper. Dredge the cutlets in the flour and shake off the excess. Set aside.

2.     In a large skillet over medium-high heat add the butter and olive oil. When bubbly, add the veal and brown on each side (2 to 3 minutes per side). Keep warm in the oven or tent with foil.

• Piccata Sauce

1.     In the same skillet, add the wine and scape up all the brown bits and simmer until the wine is reduces by half.

2.     Add the chicken stock and the lemon slices and stir while simmering, about 6 to 8 minutes.

3.     Once the sauce thickens, add the butter, lemon juice and capers and mix well. Fold in the parsley.

4.     Place the scallopini, arrange the lemon slices and pour on the piccata sauce and serve.