Sunday, 27 November 2016

Veal Scallopini Piccata

Carole's Chatter: Veal Scallopini Piccata


We don't eat much veal in our house, but when I saw some delicate little white veal pieces at the butcher's I was inspired to give it a go.

So here is a simple Italian inspired (but not authentic) dish – Veal Scallopini Piccata

Ingredients:

White veal scallopini (prepared by the butcher)
Salt & Pepper
Flour
Butter
Olive Oil
White wine
Stock
Slices of lemon
Lemon juice
Capers
Cream (optional)
Some green herbs like parsley or cress

Method:

Season the meat and dredge each slice in flour.
Fry the meat in batches in a mix of butter and oil
Take the meat out and set it aside covered in foil to keep warm
Add a good splosh of white wine to the pan and stir it in so that all the bits stuck on the bottom come off
Add your stock (I used a light chicken stock) and lemon slices
Fry until the liquid has thickened up a bit (the flour on the meat helps with this)
Add a good knob of butter, the capers and the herbs.
Turn off the heat and add a splash of cream after the sauce has stopped boiling – you don't need the cream but when I tasted the sauce it was very lemony indeed and I just needed to tone the lemon down a bit.

From whoa to go, this takes about 10 minutes maximum.

10 comments:

  1. I love veal and this sounds really good! Thanks for sharing the recipe with us.

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  2. I love it too, unfortunately even with our big cattle ranches here, they do not produce veal. Don't see it in restaurants either.

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  3. I never cook with veal either, but this looks lovely!

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  4. Haven't had veal in ages. Drooling.

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  5. Good for you-I like veal-but never cook it.

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  6. I love veal -- and anything with capers and lemon has to be good. :)

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  7. A quick meal that is this good is a real keeper. After getting off work I want food in the table fast! Nice one.

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  8. My husband loves a good veal piccata.

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  9. Capers and lemon are two of my most favorite ingredients! ;-)

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  10. So many blogs this weekend are featuring classic dishes, and not just Thanksgiving classics. This is definitely one of them -- so delicious! Good to go back to veal -- usually these days you see chicken piccata instead.

    best... mae at maefood.blogspot.com

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Your comments are most welcome. Cheers