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
- 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
- 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.
- 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.
- 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.
- 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.
- 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.