Veal Scaloppine with Capers
A classic Italian dish with tender, thinly-sliced veal cooked in a savory sauce with capers, perfect for a delightful dinner.
Nutrition
Calories: 410cal
Carbohydrate: 12g
Protein: 40g
Fat: 20g
Cholesterol: – -mg
Sodium: – -mg
Difficulty Level: easy
20 min Prep
15 min Cook
35 min Total
4 Servings
Ingredients
- 8 veal cutlets (about 2 pounds total)
- Salt and freshly ground black pepper to taste
- 1/2 cup all-purpose flour
- 3 tablespoons olive oil
- 3 tablespoons unsalted butter
- 1/2 cup white wine
- 1/3 cup chicken stock
- 2 tablespoons fresh lemon juice
- 2 tablespoons capers, drained and rinsed
- 2 tablespoons chopped fresh parsley
Instructions
- Place the veal cutlets on a cutting board and pat them dry with paper towels. Season generously with salt and pepper on both sides.
- Place the flour in a shallow dish. Dredge each veal cutlet in the flour, shaking off any excess. This will help the cutlets brown nicely.
- In a large skillet, heat 2 tablespoons of olive oil and 2 tablespoons of butter over medium-high heat until the butter has melted and the mixture is starting to sizzle.
- Add the veal cutlets to the pan without crowding them. Cook for about 2-3 minutes per side, or until they are golden and just cooked through. Adjust the heat if the pan starts to smoke. Transfer the cooked cutlets to a plate and cover with foil to keep warm.
- Reduce the heat to medium. Add the remaining tablespoon of olive oil to the skillet. Pour in the white wine and scrape up any browned bits from the bottom of the pan with a wooden spoon. Let it simmer for 1-2 minutes until the wine has reduced slightly.
- Stir in the chicken stock, lemon juice, and capers. Allow the sauce to simmer for another 2-3 minutes until it has slightly thickened. Stir in the remaining tablespoon of butter, then taste and adjust seasoning with salt and pepper if necessary.
- Return the veal cutlets to the skillet, turning to coat them in the sauce. Allow them to heat through for about 1 minute.
- Transfer the veal and sauce to serving plates and sprinkle with chopped parsley. Serve immediately with your choice of side, such as mashed potatoes or steamed vegetables.