Veal Scaloppine With Capers Recipe

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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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