Main Course - Veal Scallopine
by Matt Musselman
||Thinly sliced veal medallions in a light lemon butter sauce. No one ever said Italian food had to be heavy.|
- 1/2 lb veal, thinly sliced
- 2 Tbsp light olive oil
- 1/2 Cup flour
- 2 Tbsp butter
- white pepper (black pepper can be substituted)
- 1 tsp lemon juice
- 2 Tbsp dry white wine (if you use a good wine instead of cooking wine, you'll notice the difference)
- 1 tsp capers
||In a saute pan, begin heating the olive oil and half the butter over medium heat.
Meanwhile, mix the rest of the butter, wine, lemon juice, and capers in a small bowl and set aside.
Lightly dust the veal slices in the flour. When the oil is hot, saute the veal slices, turning once. When the flour begins to brown, remove from the oil, and season with salt and pepper.
Reduce heat to low. Pour the bowl with the wine, butter, and capers into the saute pan, stirring constantly until well-mixed. The residual flour from the veal should make the sauce thicken very slightly.
Spoon the sauce over the veal slices and serve. Garnish with thinly sliced lemon and parsley, if desired.
|Time to Make