Veal Scaloppine With Capers
From The Great American Meat
Book
(Canada, UK), by Merle Ellis.
Scaloppine is Italian for scallops in English,
escalopes in French, or just plain "cutlets" in
America. Sliced thin and pounded, as they should be,
they cook fast and lend themselves to all manner of
flavorings. This dish is a favorite around our house,
but a few of many variations follow. Use your
imagination.
Quick cooking is the key to good scaloppine. They
should be sautéed very quickly in a mixture of butter
and oil (the oil helps keep the butter from burning)
until just cooked through and lightly browned.
Ingredients:
2 Tbsp capers
1 pound thin veal cutlets (12 slices, each about 1/4 inch
thick)
1/2 cup flour
2 Tbsp butter
2 Tbsp olive oil
1 cup dry white wine
1/4 tsp black pepper
Juice of 1/2 lemon
1 Tbsp tomato paste
1 Tbsp chopped fresh oregano
1/2 lemon, thinly sliced
Instructions:
Rinse and drain the capers. Set aside.
Dredge the veal in flour to coat lightly. In a large
skillet, heat the butter and oil over medium-high heat.
When the butter foams, add the meat to the pan and
sauté, about 1 minute on each side. (You will have to
cook the cutlets in batches.) Transfer the meat to a
platter and keep warm in a preheated 200-degree
oven.
Add the white wine, pepper, and lemon juice to the
skillet, stirring up the brown bits from the bottom of
the pan. Add the tomato paste and capers, and whisk
until blended. Pour the sauce over the veal, sprinkle
with the oregano, and garnish with the lemon slices.
Variations:
Scaloppine with Pine Nuts
Omit the capers and
tomato paste. Sauté 1/2 cup of pine nuts in 2
Tbsp of butter in the pan after you remove the
cutlets and before adding the wine and other
ingredients. Or use almond silvers and create
another variation.
Scaloppine with Fresh Herbs
Fresh herbs are
increasingly available in America today. They're in the
produce departments of fine supermarkets, in
farmers' markets, and, for many of us, in backyards
and in pots on windowsills. They go wonderfully with
veal. Cook the veal cutlets as described. Then
add a tablespoon or two of your favorite herb
parsley, chives, tarragon, rosemary, or a
combination to 2/3 cup of dry white wine. Bring to
a boil and cook for a couple of minutes to reduce the
liquid slightly. Pour over the veal and serve.
Yield: Serves 4
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Related Recipes:
Veal Piccata With Pistachios
Veal Scallops With Mushrooms, Ham, and Cheese
Veal Oscar
Scaloppe Milanese
Wiener Schnitzel
Stuffed Veal Cutlets