Ingredients with Measurements:
- 4 veal scaloppine (thinly sliced)
- 1/2 cup all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1/2 cup dry white wine
- 1/2 cup chicken broth
- 2 tablespoons lemon juice
- 2 tablespoons capers
- 2 tablespoons chopped fresh parsley
Special equipment needed:
- Meat mallet
- Large skillet
Step-by-step instructions:
1. Place the veal scaloppine between two sheets of plastic wrap and pound them with a meat mallet until they are about 1/4 inch thick.
2. In a shallow dish, mix together the flour, salt, and black pepper.
3. Dredge the veal scaloppine in the flour mixture, shaking off any excess.
4. Heat the olive oil and butter in a large skillet over medium-high heat.
5. Add the veal scaloppine to the skillet and cook for 2-3 minutes on each side, until golden brown.
6. Remove the veal scaloppine from the skillet and set aside on a plate.
7. Add the white wine to the skillet and scrape up any browned bits from the bottom of the pan.
8. Add the chicken broth, lemon juice, and capers to the skillet and bring to a simmer.
9. Return the veal scaloppine to the skillet and simmer for 2-3 minutes, until the sauce has thickened slightly.
10. Sprinkle with chopped parsley and serve.
- Time:
Preparation time: 15 minutes
- Cooking time: 15 minutes
Temperature:
- Medium-high heat
Serving size:
- 4 servings
Nutritional information:
- Calories: 320
- Fat: 16g
- Carbohydrates: 9g
- Protein: 29g
Substitutions for ingredients:
- Chicken scaloppine can be used instead of veal scaloppine.
- Vegetable broth can be used instead of chicken broth.
- Lime juice can be used instead of lemon juice.
- Chopped green olives can be used instead of capers.
Variations:
- Add sliced mushrooms to the skillet with the white wine.
- Substitute the capers with chopped sun-dried tomatoes.
- Use pork or chicken instead of veal.
Tips and tricks:
- Make sure to pound the veal scaloppine evenly to ensure even cooking.
- Don't overcrowd the skillet when cooking the veal scaloppine.
- Use a meat thermometer to ensure the veal is cooked to an internal temperature of 145°F.
Storage instructions:
- Store any leftover veal scaloppine in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the veal scaloppine in the microwave or on the stovetop until heated through.
Presentation ideas:
- Serve the veal scaloppine on a bed of sautéed spinach or mashed potatoes.
Garnishes:
- Garnish with lemon wedges or additional chopped parsley.
Pairings:
- Serve with a side of roasted vegetables or a simple salad.
Suggested side dishes:
- Roasted asparagus
- Garlic mashed potatoes
- Caesar salad
Troubleshooting advice:
- If the sauce is too thin, simmer it for a few more minutes until it has thickened to your liking.
- If the veal scaloppine is tough, it may have been overcooked. Try cooking it for a shorter amount of time.
Food safety advice:
- Always cook veal to an internal temperature of 145°F to ensure it is safe to eat.
Food history:
- Veal scaloppine is a traditional Italian dish that originated in Milan.
Flavor profiles:
- The veal scaloppine is tender and flavorful, with a tangy and savory sauce.
Serving suggestions:
- Serve the veal scaloppine with a glass of dry white wine.
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Region: Italian