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Scaloppine
is an Italian term describing a thin scallop of meat (most often veal). They are also
known as veal cutlets. In Germany and Austria, when breaded and fried, they are called
wiener schnitzel.
Check out my six-course
Veal Scaloppine Piccata dinner menu. Also check out all of Linda's
Beef Recipes
using
various cuts of beef.
Veal Scaloppine Piccata Recipe
Recipe Type:
Veal,
Wine,
Capers
Cuisine: Italian
Yields: 4 servings
Prep time: 10 min
Cook time: 5 min
Ingredients:
1 pound veal scaloppine (about 1/4-inch thick)*
Coarse
salt and freshly-ground black
pepperto taste
1/2 cup all-purpose
flour
4 tablespoons butter, divided
2 tablespoons extra-virgin
olive oil
2 tablespoons fresh-squeezed
lemon juice
1/3 cup
white wine
2 tablespoons
capers, drained
(optional)
2 tablespoons minced
parsley, divided
1/2 lemon (optional) thinly sliced
* Scalloppine is an
Italian term for a thin cutlet of meat (small thinly-sliced pieces
of meat), typically veal. If you can’t purchase veal, you can substitute pork tenderloins.
Preparation:
Preheat oven to 200 degrees F. Warm a large platter and individual serving dishes in oven.
Working with one piece of veal at a
time, place each between two pieces of plastic wrap. Working from the center to the edges,
gently pound each piece with a meat mallet to approximately 1/8-inch thick. Sprinkle veal
generously with salt and pepper (pressing seasoning lightly with your hands).
In a shallow pie place, add
flour. Lightly dip both sides of veal in flour to coat all sides; shake off excess.
Meanwhile, in a large, heavy
skillet over medium-high heat, melt 2 tablespoons butter with the olive oil until very hot
and fragrant (the oil helps keep the butter from burning). Cook the veal cutlets in two batches until cooked
through, turning once (about 1 minute per side). Remove from pan
immediately and place on warmed platter and cover loosely with aluminum foil to keep warm.
Add lemon juice and wine to
skillet, scraping up browned bits; return to heat and let mixture reduce to approximately
1/2 cup. Stir in remaining 2 tablespoons butter, capers, and 1 tablespoon of parsley.
Return veal to sauce and warm
briefly over medium heat, turning veal in sauce to coat. Place veal on warmed individual
serving plates; divide remaining sauce over each and garnish with remaining 1 tablespoon
parsley and lemon slices (if desired). Serve immediately. Makes 4 servings.
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