Veal Scallopini
A classic recipe for tender veal scallopini, pan-fried to perfection and served with a lemon-caper sauce.
Ingredients
Main Ingredients
- 0.5 lb veal cutlets
- 2 tbsp all-purpose flour
- 2 tbsp butter
- 2 tbsp olive oil
- 1 cup dry white wine
- 2 tbsp lemon juice
- 2 tbsp capers drained
- 1 tsp salt
- 0.5 tsp black pepper
Instructions
Preparation Steps
- Pound veal cutlets to 1/4-inch thickness. Dredge in flour.
- Melt butter with olive oil in a large skillet over medium-high heat.
- Cook veal for 2-3 minutes per side, until golden brown.
- Remove veal from skillet and set aside.
- Add white wine and lemon juice to skillet; scrape up browned bits.
- Stir in capers, salt, and pepper.
- Return veal to skillet and cook for 1 minute, spooning sauce over cutlets.
- Serve immediately.
Notes
Serve with pasta or a side of roasted vegetables.
Nutrition
Serving: 200gCalories: 120kcalCarbohydrates: 120gProtein: 120gFat: 120gSaturated Fat: 120gPolyunsaturated Fat: 120gMonounsaturated Fat: 120gTrans Fat: 120gCholesterol: 120mgSodium: 120mgPotassium: 120mgFiber: 120gSugar: 120gVitamin A: 120IUVitamin C: 120mgCalcium: 120mgIron: 120mg
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