Teresa's Recipes
Veal Scaloppine with Lemon and Capers
Indulge in the exquisite flavors of this classic Italian dish, Veal Scaloppine. Tender veal cutlets are pounded thin for optimal tenderness, then sautéed to a golden perfection and bathed in a vibrant sauce of zesty lemon, briny capers, and rich chicken broth. This dish not only showcases the culinary finesse of Italian cuisine but also pays homage to centuries of tradition, where simplicity and quality ingredients take center stage. Perfect for a special occasion or a delightful weeknight dinner, serve it alongside a fresh arugula salad or creamy polenta for a complete meal.
Ingredients
- 4 pieces, about 1/4 inch thick Veal cutlets
- 1/2 cup All-purpose flour
- 1 teaspoon, divided Salt
- 1/2 teaspoon, freshly ground Black pepper
- 2 tablespoons Olive oil
- 3 tablespoons, divided Unsalted butter
- 1 cup Chicken broth
- 1/4 cup, freshly squeezed Lemon juice
- 2 tablespoons, drained and rinsed Capers
- 2 tablespoons, chopped (for garnish) Fresh parsley
Dietary Notes
- Servings: 4
- Dish Type: Main Course
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Calories: 350
- Fat: 20g
- Carbs: 15g
- Protein: 30g
- Sodium: 600mg
- Sugar: 1g
Instructions
- Place the veal cutlets between two sheets of plastic wrap. Using a meat mallet, gently pound them until they are about 1/4 inch thick for even cooking and tenderness.
- In a shallow dish, whisk together the flour, 1/2 teaspoon of salt, and black pepper.
- Dredge each veal cutlet in the flour mixture, ensuring they are evenly coated. Shake off any excess flour.
- In a large skillet, heat 2 tablespoons of butter and 1 tablespoon of olive oil over medium-high heat until hot and shimmering.
- Add the veal cutlets to the skillet in a single layer, cooking for about 2-3 minutes on each side, or until they are golden brown and cooked through. Remove the cutlets from the skillet and set aside on a plate.
- In the same skillet, add the remaining 1 tablespoon of butter, the remaining 1 tablespoon of olive oil, lemon juice, chicken broth, and capers. Stir well and bring to a simmer, cooking for 2-3 minutes until the sauce slightly thickens.
- Return the veal cutlets to the skillet, spooning the sauce over them. Cook for an additional 1-2 minutes to allow the flavors to meld.
- Garnish with freshly chopped parsley and serve hot, drizzling extra sauce over the cutlets.
Tips
- For a spicier kick, consider adding a pinch of red pepper flakes to the sauce.
- If veal is unavailable, thinly sliced chicken or turkey breast can be used as a substitute.
- Serve with a side of sautéed vegetables or a light salad to balance the richness of the dish.