Veal Scaloppine with Lemon
From wolfpackjack 16 years ago
- 25 minutes to make
- Serves 4
Light and refreshing, served over some angel hair pasta with broccoli and good hard bread.
Ingredients
- 8 thin veal cutlets, ~ 1 lb shopping list
- 1/2 tspn salt shopping list
- pepper - to taste shopping list
- 2 Tbsp olive oil shopping list
- 1 Tbsp butter shopping list
- 1/4 cup dry white wine shopping list
- 1/4 cup chicken stock shopping list
- juice of 1 lemon shopping list
- 2 Tbsp fresh parsley - chopped shopping list
- 1 warm plate shopping list
How to make it
- Season veal with salt and pepper
- Heat 1 Tbsp olive oil in large skillet over med-high heat.
- When hot, brown veal on each side, ~ 1 min/side.
- Transfer veal to warm plate
- Heat butter and remaining oil in the pan, return meat and cook briefly on both sides. Add back any liquid that accumulated on the warm plate.
- Add wine, chicken stock, lemon juice and parsley. Cook meat evenly turning over once.
- When the sauce has reduced and bound into a smooth consistency, remove from heat.
- Serve over pasta or rice, garnish this fresh parsley.
People Who Like This Dish 6
- camidoo Lyons, NY
- lunasea Orlando, FL
- mamalou Attleboro, MA
- wynnebaer Dunnellon, Florida
- clbacon Birmingham, AL
- dandelion Ashland, NE
- wolfpackjack Raleigh, NC
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The Rating
Reviewed by 1 people-
One of my favorite dishes of ALL time, dear Dave - bravo! You are a busy one tonight...lots of tasty goodness abounds. Thank you for such a great offering. A BIG 5 for you! ;)
I'm off to make a skillet of cornbread....yumm!
lunasea
in Orlando loved it
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" It was excellent "