Veal Scallopine
Yield
4 servingsPrep
10 minCook
20 minReady
30 minTrans-fat Free, Sugar-Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | tablespoons |
olive oil
|
|
| ¼ | cup |
butter
|
|
| 1 | pound |
veal
sliced |
|
| ¾ | cup |
all-purpose flour
|
|
| 1 | tablespoon |
lemon juice
|
|
| 1 | teaspoon |
capers
|
*
|
| 2 | tablespoons |
parsley flakes
|
|
| ½ | each |
lemon
sliced |
|
| 1 | x |
salt
|
*
|
| 1 | x |
black pepper
to taste |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3E+1 | ml |
olive oil
|
|
| 59 | ml |
butter
|
|
| 453.6 | g |
veal
sliced |
|
| 177 | ml |
all-purpose flour
|
|
| 15 | ml |
lemon juice
|
|
| 5 | ml |
capers
|
*
|
| 3E+1 | ml |
parsley flakes
|
|
| 0.5 | each |
lemon
sliced |
|
| 1 | x |
salt
|
*
|
| 1 | x |
black pepper
to taste |
*
|
Directions
Heat oil and half the butter in skillet over a medium-high heat.
Coat thinly-sliced veal in flour and brown both sides in the hot skillet.
Transfer to a warm platter and season with salt and pepper.
Remove skillet from heat, add lemon juice, capers, parsley and remaining butter.
Stir. Briefly warm sauce to medium heat. Pour sauce over veal on warm platter Garnish with lemon slices and serve.
