Tuscan Veal or Chicken Scaloppine
|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.