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Veal Scallopini With Lemon

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Veal Scallopini With Lemon

Veal Scallopini With Lemon

Photo © Molly Watson
Some people may be surprised to find a veal recipe here. I didn't eat veal for many years. Then I found places raising veal humanely. The meat isn't milky white, it's pale red. Some places market it as "red veal" others use the Italian "vitello." I'm just glad to have veal back. Veal cutlets are about the easiest, quickest, tastiest thing you can pull together for a last-minute dinner. Here, veal cutlets are cooked with butter, lemon, and capers and served over arugula. Simple and delicious.

Looking for a breaded version? Check out these tasty Breaded Veal Cutlets.

Prep Time: 5 minutes

Cook Time: 10 minutes

Total Time: 15 minutes

Yield: 4 servings

Ingredients:

  • 1 lb. veal scallopini or cutlets
  • 1/4 tsp. sea salt, plus more to taste
  • 2 tsp. vegetable oil
  • 2 Tbsp. capers
  • 1/4 cup white wine
  • 2 Tbsp. fresh lemon juice
  • 3 Tbsp. butter cut into 4-8 pieces
  • 4 cups looesly packed cleaned arugula leaves

Preparation:

  1. Pat the veal dry and sprinkle it lightly with the salt. Heat the oil in a large frying pan (preferably large enough to hold all the veal in a single layer) over medium high heat.
  2. Add the veal to the pan (only cook as much as will fit in a single layer) and cook until it releases and has started to brown, about 2 minutes. Turn the cutlets and cook them until they're cooked through, about 2 more minutes. Transfer the veal to a plate. Repeat with any remaining veal, if necessary.
  3. Add the capers to the frying pan and let them sizzle for about 30 seconds. Add the white wine and use a spatula to help scrape up any brown bits on the bottom of the pan into the wine. Cook until the wine is reduced by at least half, about 2 minutes.
  4. Add the lemon juice and stir to combine. Swirl in the butter, whisking if you like, to make a sauce. Taste and add salt, if needed.
  5. Return all of the veal to the pan to warm it up in the sauce. Divide the arugula between 4 plates. Drizzle a bit of the sauce over each serving of arugula before placing the veal on top of the salad. Drizzle any remaining sauce evenly over the veal. Serve immediately.
User Reviews

Reviews for this section have been closed.

 4 out of 5
, Member tiajuana57

Very easy very tasty, yum! I used some left over spicy roasted butternut squash to the salad, more veggies the better eh! I rinsed my capers to reduce the sodium bloat. Great glass of red wine and as Gordon Ramsey says DONE! I shall make this for a dinner party. Enjoy!

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