Monday, May 23, 2011

Veal Scallopini

I've been wanting to try this recipe for quite some time and this weekend it finally happened. This is a super quick and easy recipe, great for nights when there isn't much time.

6 veal cutlets
6 TBSP flour
Salt and Pepper to taste
9 TBSP butter, divided
3 TBSP olive oil
1 lb fresh mushrooms, sliced
3/4 c chicken broth
2 tsp minced fresh parsley
Juice from 1/2 of a Lemon
2 TBSP Capers

Flatten cutlets to 1/8  in thickness. In a large ziploc bag combine flour, salt and pepper. Add veal, seal bag and shake to coat. In a skillet, heat 3 TBSP butter and oil. Add veal, cook over medium heat for about 1 minute on each side or until juices run clear. Remove and keep warm, I placed a piece of foil over my serving platter.

Add mushrooms to skillet, cook and stir. Add broth into skillet, stirring up any browned bits. Add parsley, lemon juice, capers and butter. Cook and stir 2 minutes longer or until slightly thickened. Pour over veal. Serve immediately. Serves 6
Ingredients, minus the lemon and capers, they were add ins
Place breaded cutlets into skillet
Cook and remove from pan
Add remaining ingredients to skillet and simmer


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