VEAL SCALLOPINI - RECIPE - (4.4/5)

Veal Scallopini - Recipe - (4.4/5) image

Provided by Claude

Number Of Ingredients 13

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Sauce:
1-1/2 tablespoon red-wine vingar
1-1/2 tablespoon capers, drained
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 cup (1/2 stick) butter
Breading:
1/2 cup all-purpose flour
1 teaspoon salt
1/2 teaspoon pepper
Veal:
1 pound thin cut veal scallopini (1/4 inch or less thick)
3 tablespoon of oil

Steps:

Sauce: Mix together the red-wine vinegar, capers, salt and pepper in a small bowl and set aside. Breading: Mix together the flour, salt and pepper in a flat plate. Spread flour mixture out across plate. Pat veal dry with a paper towel and dredge in flour mixture shaking off extra. Set aside in a plate. Repeat for all of veal. Cooking: Pour oil in a 12-inch skillet and bring to high heat. Cook veal in batches and quickly turning only once. Cook until brown about 1 minute per side (2 to 3 minutes per batch turning about half way through). Heat may be lowered some but then may need to be cooked a minute longer. Transfer cooked veal to a plate and cook second batch etc. Prepare Sauce: Discard oil from skillet, wipe clean with paper towel. Add butter to skillet and heat to medium heat and allow butter to brown (1-2 minutes). Stir in red-wine vinegar and capers mixture. Finish: Add veal back to skillet, coat veal with sauce and heat evenly. This should be only 1-2 minutes. Then serve.