||Veal Scaloppine Piccata
This dish is another quick and simple, yet very elegant Italian classic. It consists of thinly sliced veal that is dredged in
wheat flour and sautéed. Veal Scallopine is served with a tomato, or wine sauce. Piccata denotes a caper and lemon sauce.
North of the Apls, its close cousins include the Zigeunerschnitzel (veal cutlet with a spicy red sauce) and the
Jägerschnitzel (veal cutlet with mushroom sauce), and when breaded, the Wiener Schnitzel, which in turn is related
to the Cotoletta alla Milanese from northern Italy.
- 1 lb veal scallopini (thin veal cutlets)
- Flour seasoned with salt and pepper for dredging
- 2 tablespoons extra-virgin olive oil
- 6 tablespoons butter
- 1 tablespoon minced fresh garlic
- 4 tbsp butter
- 1 glass dry white wine (Marsala wine can be substituted)
- 1/3 cup fresh lemon juice
- Chopped fresh parsley
- Dip the veal in the flour to coat; shake off excess.
Heat the oil and 2 tablespoons of butter in a large skillet over high heat.
Add the veal and sauté until lightly browned, about 2 minutes per side.
- Remove the veal and keep warm. Reduce the heat to medium-high.
- Melt the 4 tablespoons of butter in the pan. Add the garlic and
saute until softened, about 1 minute. Add the wine and reduce for about 1 minute.
Add the lemon juice and cook another 2 minutes.
- Return the veal to the pan and simmer just until hot, about 2 minutes.
Serve immediately, spooning some of the sauce over the meat and garnishing with the parsley.
- Add a tablespoon of capers with the lemon sauce
- Add a small can of chopped artichoke hearts and saute with the lemon sauce
- Add a small can of pickled mushrooms and thyme leaves and saute with the lemon sauce
- When making the sauce use 1 cup blueberries, 6 tbsp orange juice, 6 tb lemon juice 2 tsp each of orange peel and lemon peel, 1 tsp fresh ginger
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Last updated: August 3, 2006