Veal Scallopini
Ingredients
The veal and seasoning
-
4
pieces
veal cutlets
-
½
teaspoon
salt
-
½
teaspoon
pepper
The coating and cooking fats
-
¼
cup
all-purpose flour
-
2
tablespoons
olive oil
-
2
tablespoons
unsalted butter
The sauce
-
1
cup
chicken broth
-
2
pieces
lemons (juiced)
-
½
cup
heavy cream
-
¼
cup
capers (rinsed and drained)
Instructions
- Pound the veal cutlets to about ½ inch thickness if they are too thick.
- Season the veal with salt and pepper, then coat with flour.
- Heat olive oil and butter in a skillet, then add the veal and cook for 5 minutes per side.
- Remove the veal from the skillet and set aside.
- Add chicken broth to the skillet and scrape up any browned bits.
- Stir in heavy cream, lemon juice, and capers, and simmer the sauce for 3-5 minutes.
- Return the veal to the skillet and serve warm over cooked pasta.
Nutrition Facts (estimated)
Servings
4 servings
Calories
362
Total fat
18g
Total carbohydrates
12g
Total protein
38g
Sodium
921mg
Cholesterol
0mg
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