Veal Scaloppine Piccata
Submitted by hberry
Classic veal piccata with lightly floured cutlets seared in butter and olive oil, finished with a bright lemon-caper pan sauce. A timeless Italian-American favorite that comes together faster than you can set the table.
YIELD
4 servingsPREP
20 minCOOK
20 minREADY
40 minIf you’ve ever wondered why Italian restaurants charge a premium for piccata, here’s the secret: it’s embarrassingly simple to make at home.
Thin veal cutlets get a whisper of flour, a quick sear in foaming butter and olive oil, and then the pan does all the heavy lifting.
Lemon juice hits those caramelized brown bits, briny capers join the party, and a knob of butter pulls it all into a glossy, tangy sauce that practically begs for crusty bread.
This is the kind of dish that makes you feel like a proper cook with almost no effort.
Kitchen Tips
- Shake off every bit of excess flour. Too much coating and you’ll get a gummy sauce instead of a silky one.
- Work in batches and resist the urge to crowd the pan. Each scallop needs direct contact with the hot surface for a proper sear.
- Add the lemon juice off the heat so it doesn’t scorch and turn bitter.
- Swirl in that final butter off the heat too. It should melt into the sauce and make it velvety, not separate into grease.
Ingredients
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.
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