Veal Scallopini
Thin veal cutlets pounded thin, pan-fried until golden, and draped in a silky lemon-caper sauce.
Ingredients (serves 4)
- 4 veal cutlets, thin
- 2 tbsp all-purpose flour
- 2 tbsp butter
- 2 cloves garlic
- 1 cup chicken stock
- 2 tbsp capers
- 1 lemon
- 2 tbsp parsley
- salt
- black pepper
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Save this recipeInstructions
- 1
Pound veal cutlets between plastic wrap until thin. Mix flour with salt and pepper, then coat cutlets lightly.
- 2
Melt butter in a large skillet over medium-high heat. Cook veal for 2-3 minutes per side until golden. Remove and set aside.
- 3
Mince garlic and add to skillet, cooking for 30 seconds. Pour in chicken stock and lemon juice, scraping up browned bits.
- 4
Stir in capers and simmer for 2 minutes until sauce reduces slightly.
- 5
Return veal to skillet and cook for 1 minute to warm through. Garnish with fresh parsley and serve.
