Veal Scaloppine Piccata
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | cup |
all-purpose flour
|
|
| 1 | pound |
veal cutlets
trimmed and pounded |
*
|
| 4 | tablespoons |
butter, unsalted
|
|
| 2 | tablespoons |
olive oil
|
|
| 2 | tablespoons |
lemon juice
|
|
| 1 | tablespoon |
capers
drained |
|
| 2 | tablespoons |
parsley leaves
minced |
|
| ½ | each |
lemon
thinly sliced, optional |
|
| 1 | x |
black pepper
to taste |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 118 | ml |
all-purpose flour
|
|
| 453.6 | g |
veal cutlets
trimmed and pounded |
*
|
| 6E+1 | ml |
butter, unsalted
|
|
| 3E+1 | ml |
olive oil
|
|
| 3E+1 | ml |
lemon juice
|
|
| 15 | ml |
capers
drained |
|
| 3E+1 | ml |
parsley leaves
minced |
|
| 0.5 | each |
lemon
thinly sliced, optional |
|
| 1 | x |
black pepper
to taste |
*
|
Directions
Warm a serving dish in low oven or microwave.
Spread flour in a plate and lightly dip both sides of scallops in it, shaking off excess.
Meanwhile, in a large, heavy skillet over medium-high heat, warm 2 tablespoons of the butter with the oil until very hot and fragrant.
Add scallops (you may have to work in several batches to keep them uncrowded) and brown lightly on both sides (about 1 minute per side).
Remove immediately to warmed serving dish, sprinkle with salt and pepper, and tent with foil to keep warm.
Pour oil out of skillet.
With pan off heat add lemon juice, scraping up browned bits.
Stir in remaining 2 tablespoons butter plus capers and 1 tablespoon of parsley.
Return veal to sauce and warm briefly over medium heat, turning veal in sauce to coat.
Return veal and sauce to serving platter, garnish with remaining 1 tablespoon parsley and lemon slices (if desired).
Serve immediately.
