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.