Ingredients
- 1 1/2 lbs. veal scaloppine (thin trips of veal) shopping list
- 1/4 cup flour shopping list
- 6 tbsp. butter shopping list
- 1/2 tsp. salt shopping list
- 1/4 tsp. freshly ground black pepper ( I use white pepper) shopping list
- juice of 1 1/2 fresh lemons shopping list
- 10 fresh parsley sprigs, leaves only, chopped fine shopping list
How to make it
- Dip the meat slices into flour, shaking off excess. Place the butter in a large skillet and heat. Add the veal and brown on both sides over high heat. Add salt and pepper and cook for 5 minutes. Shake the skillet. Add lemon juice and parsley and cook 1 minute. Stir well. Arrange on hot plates and spoon the sauce over the veal. Garnish with a few capers or lemon slice. If the frying oil gets very gritty, just strain oil into clean pan. The fond(Bits of food) in the pan adds flavor unless it is over cooked. Then I think it takes away from the presentation and flavor. Some people like it that way, but we aren't making a roux here.
- Serves 4
- meat cuts pounded until they're very thin are called scaloppine)
- you can use chicken if you wish
People Who Like This Dish 3
- cuzpat Sikeston, Mo
- hungrybear Miner, MO
- goodeat Benton, MO
- terryr Henderson, NV
- a1patti Salem, MA
- twill10 Cape Girardeau, MO
- Show up here?Review or Bookmark it! ✔
The Rating
Reviewed by 4 people-
Sound so good!! five forky
goodeat
in Benton loved it
-
I will definitely make this with chicken, YUM!!
a1patti
in Salem loved it
-
Sound good
hungrybear
in Miner loved it
The Groups
- Not added to any groups yet!
Reviews & Comments 4
-
All Comments
-
Your Comments
" It was excellent "
" It was excellent "
" It was excellent "
" It was excellent "