pan-frying American, Italian
veal-scaloppine-with-lemon

Photo by: Joseph De Leo
Comments: 0
 

Recipe

This is another of those clichés of Italian-American restaurants where the veal, often of inferior quality, comes out steamed and overcooked. But when made with finesse, this is a simple, delicious, and very easy dish that is ideal after rich antipasti and pastas.

Yield : Serves 4

Ingredients

  • 1¼ pounds veal scaloppine, thinly sliced and pounded flat
  • Salt, preferably kosher
  • Freshly ground black pepper
  • ½ cup all-purpose flour
  • 3 tablespoons olive oil
  • 6 tablespoons (¾ stick) unsalted butter, softened
  • ¼ cup chicken broth
  • 3 tablespoons freshly squeezed lemon juice
  • 3 tablespoons chopped flat-leaf parsley

Directions

1. Season the veal with salt and pepper. Spread the flour on a sheet of wax paper, and dredge the slices in the flour. Shake off the excess flour.

2. In a large skillet over medium-high heat, heat the olive oil and 3 tablespoons of the butter. Add half of the veal slices to the pan, being careful to not crowd the pieces, and sauté for 4 to 6 minutes. Remove the pieces to a warm platter. Sauté the remaining veal, and remove to the platter.

3. Add the chicken broth to the skillet and bring it to a simmer. Scrape up all the brown bits on the bottom of the pan, and cook until the broth is reduced to about 2 tablespoons, about 2 minutes. Add the lemon juice and parsley, and stir. Stir in the remaining 3 tablespoons butter. Add the veal, turning it to heat and coat with the sauce. Adjust the seasonings, and serve immediately.

Notes

Wine suggestion: Soave


© 2000 John Mariani and Galina Mariani
 

Nutritional Information

Nutrients per serving (% daily value)

Nutritional information is based on 1/8 teaspoon added salt per serving.

446kcal (22%)
19mg (2%)
9mg (15%)
158mcg RAE (5%)
580mg
42mg
31g
1g
0g
8g
157mg (52%)
406mg (17%)
14g (70%)
32g (49%)
2mg (10%)
 

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