Veal scallopini with lemon & capers

18 Dec

Veal scallopini with lemon & capers; Sides of baby bella mushrooms and roasted asparagus

I’m back in Atlanta for part of the winter break, so I tagged along with the parents to my trusty go-to shop for cuts of meat – Costco.  Since this shopping cart was going on my parent’s budget, I decided I should pick up some pricier cuts of meat that I normally cannot afford don’t buy.  Anyways, I spotted a package of veal scallopini ($9/lb) and decided I would try my hand at making veal for dinner.  The typical veal dishes I find are usually at Italian restaurants, and almost all of the recipes involve capers for some reason.  Capers and veal do go well together, so I went on the internet in search of a simple recipe that would do these cuts of meat some justice.

I stumbled upon a number of recipes, ranging from one on the Food Network to one on a food blog called Talk of Tomatoes.  Both were surprisingly simple – I suppose you can’t make cooking 1/4 inch cuts of veal too complicated, and you probably shouldn’t.  I decided to incorporate the ideas from both of the recipes, and everything turned out well, I thought.  My instructions have taken ideas from both of those sources, so feel free to look at each of those recipes individually if you’d like.  My parents thought the veal turned out really well, and I thought it was a light and simple meal that can be made at home quickly, but also impress your palate.   I paired the veal with some baby bella mushrooms and some roasted asparagus.  Tasty, simple, and low carb?

Here is my version of the recipe:
Veal scallopini w/ lemon & capers (serves 4)

8 veal scallopini (approx 1.5 pounds – you can find this at your local Costco or supermarket)
6 tsp of all-purpose flour
1 tsp ground black pepper
2 Tbsp olive oil
2 Tbsp unsalted butter (butter is just a key element for cooking, you should always have some in the fridge!)
1 lemon
3 Tbsp capers
1 cup chicken broth (stock will provide more flavor though)
Salt and pepper to taste

Step 1:  Mix the flour and the ground pepper on a plate.  Lightly coat the scallopini by dipping into the flour mixture.  Set floured scallopini aside on a plate.

Step 2:  Heat a skillet over medium – high heat, add 1 Tbsp of butter and 1Tbsp of olive oil.  Wait until the oil and butter mixture is almost smoking.  Cook half of the scallopini (4 pieces), one minute per side, or until brown on both sides.  Set the scallopini aside in a bowl or plate, and cover with aluminum foil to keep warm.  Cook the rest of the scallopini the same way, adding 1 Tbsp of butter and 1Tbsp of olive oil in the same pan.

Scallopini after the first minute

Step 3:  After removing the scallopini, deglaze  pan using the one cup of chicken broth.  Simmer until the broth has reduced to a thicker consistency (took about 10-12 minutes on high heat).  Remove from flame and stir in juice from half a lemon, the capers, add another Tbsp of butter if you’d like (I didn’t add butter), and salt and pepper to taste.  Generally, if you like things less salty, the broth reduction will be perfect.  Pour the sauce over the veal and serve!

For the asparagus - I used a Tyler Florence Food Network recipe.  Real simple, but you get perfect asparagus.

Roasted Asparagus (from the Food Network / Tyler Florence)

2 bunches medium asparagus
2 tablespoons extra-virgin olive oil
1/2 teaspoon kosher salt
Freshly ground black pepper
Grated or shaved Parmesan, optional

Preheat the oven to 450 degrees F.

Trim the woody ends from the asparagus, usually about 1 1/2 inches. Lightly peel the remaining stalks (not always necessary, but more of a personal preference). Spread the spears in a single layer on a baking sheet, drizzle with olive oil, sprinkle with the salt and pepper, and roll to coat thoroughly.

Roast the asparagus until lightly browned and tender, about 8 to 10 minutes, giving the pan a good shake about halfway through to turn the asparagus. Arrange the roasted asparagus on a serving platter and top with some Parmesan. Serve warm or at room temperature.

Mushrooms

And for the mushrooms… I just cut up 2 cups of mushrooms, heated 2 Tbsp of unsalted butter on a skillet and cooked the mushrooms for about 8 minutes, flipping them half way through.  Add salt and pepper to taste.  Note:  I think you HAVE TO use butter to cook mushrooms – they are so much better with butter.  Enjoy!

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One Response to “Veal scallopini with lemon & capers”

  1. adri January 27, 2011 at 5:03 pm #

    what’s going on? Where are the other posts?? Was this good? So many questions!

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