Veal Scallopini -

easy and quick goes well with Fettuccine Alfredo recipe (see recipe)
Photo by Claude S.

PREP TIME

30

minutes

TOTAL TIME

45

minutes

SERVINGS

--

servings

PREP TIME

30

minutes

TOTAL TIME

45

minutes

SERVINGS

--

servings

Ingredients

  • Sauce:

  • 1-1/2

    tablespoon red-wine vingar

  • 1-1/2

    tablespoon capers, drained

  • 1/4

    teaspoon salt

  • 1/4

    teaspoon pepper

  • 1/4

    cup (1/2 stick) butter

  • Breading:

  • 1/2

    cup all-purpose flour

  • 1

    teaspoon salt

  • 1/2

    teaspoon pepper

  • Veal:

  • 1

    pound thin cut veal scallopini (1/4 inch or less thick)

  • 3

    tablespoon of oil

Directions

Sauce: Mix together the red-wine vinegar, capers, salt and pepper in a small bowl and set aside. Breading: Mix together the flour, salt and pepper in a flat plate. Spread flour mixture out across plate. Pat veal dry with a paper towel and dredge in flour mixture shaking off extra. Set aside in a plate. Repeat for all of veal. Cooking: Pour oil in a 12-inch skillet and bring to high heat. Cook veal in batches and quickly turning only once. Cook until brown about 1 minute per side (2 to 3 minutes per batch turning about half way through). Heat may be lowered some but then may need to be cooked a minute longer. Transfer cooked veal to a plate and cook second batch etc. Prepare Sauce: Discard oil from skillet, wipe clean with paper towel. Add butter to skillet and heat to medium heat and allow butter to brown (1-2 minutes). Stir in red-wine vinegar and capers mixture. Finish: Add veal back to skillet, coat veal with sauce and heat evenly. This should be only 1-2 minutes. Then serve.

Keyingredient.com uses 'cookies' to give you the best, most relevant experience. Using this website means you're ok with this. You can change which cookies are set at any time and find out more about them by following this link.

Please describe your issue: