Veal Scaloppine Piccata

* Exported from MasterCook *

Veal Scaloppine Piccata

Recipe By : the California Culinary Academy
Serving Size : 4 Preparation Time :0:30
Categories : Main Course International Cuisine

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup flour
1 pound veal scallops -- trimmed and pounded
4 tablespoons unsalted butter
2 tablespoons olive oil
2 tablespoons lemon juice
1 tablespoon capers -- drained
2 tablespoons parsley -- minced
1/2 lemon (optional) -- thinly sliced
salt and pepper, to taste

1. Warm a serving dish in low oven or microwave. Spread flour in a
plate and lightly dip both sides of scallops in it, shaking off
excess. Meanwhile, in a large, heavy skillet over medium-high heat,
warm 2 tablespoons of the butter with the oil until very hot and
fragrant. Add scallops (you may have to work in several batches to
keep them uncrowded) and brown lightly on both sides (about 1 minute
per side). Remove immediately to warmed serving dish, sprinkle with
salt and pepper, and tent with foil to keep warm.

2. Pour oil out of skillet. With pan off heat add lemon juice,
scraping up browned bits. Stir in remaining 2 tablespoons butter plus
capers and 1 tablespoon of parsley. Return veal to sauce and warm
briefly over medium heat, turning veal in sauce to coat. Return veal
and sauce to serving platter, garnish with remaining 1 tablespoon
parsley and lemon slices (if desired). Serve immediately.

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NOTES : This lovely, tart dish from Italy takes almost no time to cook
and may just be the finest treatment of all for excellent veal. It's
also relatively low in calories.
Nutr. Assoc. : 0 1559 0 0 0 0 0 3896 0