Tuscan Veal or Chicken Scaloppine
Ingredients
1 and 1/2 pound of veal or chicken cutlets | ||
1/3 cup all purpose flour | ||
Kosher salt and fresh ground black pepper to taste | ||
3 tbs of butter divided | ||
1 tbs extra virgin olive oil | ||
1/2 cup dry white wine | ||
3 tbs lemon juice | ||
2 tbs fresh parsley, chopped | ||
1 large clove of garlic, curshed | ||
2 tbs of capers | ||
Parsley sprigs and lemon slices for garnish |
This is an Italian classic and with the addition of lemon sauce brings out the best flavors of Tuscany. You may substitute skinless chicken breasts for the veal.
- Place cutlets between 2 sheets of wax paper or plastic wrap and pound to a 1/4 inch thickness with a meat mallet.
- Season flour with salt and pepper and dredge veal…Pat off excess flour.
- Melt 2 tbs butter with oil in a large saute pan over medium high heat. Add the veal and cook in batches, about 1 minute per side until golden.
- Remove from skillet and keep warm.
- Add the remaining 1 tbs of butter, wine and lemon juice, stirring with a wooden spoon to remove and brown bits in the pan.
- Cook until thoroughly heated.
- Stir in parsley, garlic and capers.
- Spoon over veal, and garnish with parsley and lemon slices.
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