VEAL SCALOPPINE IN LEMON SAUCE
You can substitute boneless, skinless chicken breasts or even pork medallions from a tenderloin in place of the veal. This recipe comes from Southern Living.
Provided by TXOLDHAM
Categories Meat
Time 25m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Pound veal (or chicken or pork) until flattened to 1/4 inch thickness.
- Compine flour, salt and pepper and dredge meat in mixture.
- Melt 2 tablespoons butter (or margarine) with the olive oil in a large skillet over medium-high heat and cook in batches 1 minute on each side (for chicken or pork, 3 minutes per side) or until golden. Remove from skillet and keep warm.
- Add remaining tablespoon butter, wine, and lemon juice, stirring to loosen browned particles. Cook until thoroughly heated. Stir in parsley, garlic and capers and spoon over meat.
- Serve immediately, garnishing as desired.
Nutrition Facts : Calories 378.8, Fat 21.8, SaturatedFat 9.9, Cholesterol 139.1, Sodium 598.9, Carbohydrate 10.4, Fiber 0.6, Sugar 0.6, Protein 28.9
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