Veal Scallopini
Ingredients
The veal
-
1
lb
Veal cutlets
-
½
tsp
Sea salt
-
¼
tsp
Black pepper
-
1
tbsp
Olive oil
The sauce
-
3
tbsp
Unsalted butter
-
4
cloves
Garlic (minced)
-
½
cup
White cooking wine
-
½
cup
Chicken bone broth
-
¼
cup
Lemon juice
-
¼
cup
Capers (drained)
-
2
tbsp
Fresh parsley (optional, for serving)
Instructions
- Pound the veal cutlets to 1/8-inch thickness and season with salt and pepper.
- Heat olive oil in a skillet over medium-high heat and sear the veal cutlets until juices run clear, then transfer to a plate.
- Reduce heat to medium, add butter and minced garlic to the pan, and sauté until fragrant.
- Add white wine, broth, and lemon juice, deglazing the pan, then add capers and simmer until reduced by half.
- Stir in remaining butter until melted, adjust seasoning, and return veal to the pan to coat in sauce.
- Serve with fresh parsley if desired.
Nutrition Facts (estimated)
Servings
4
Calories
261
Total fat
15.8g
Total carbohydrates
2.8g
Total protein
25.5g
Sodium
0mg
Cholesterol
0mg
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