I was longing for a light meal but also was not interested in the usual, beef, pork or chicken so I bought a small portion (enough for two) of veal scallopini at our local grocery store. I scouted the internet and found this one to fit our needs. I had all the ingredients and even the veggies for sides. It's a good day when I have all the ingredients and don't have to leave the house for something I need to complete a recipe.
It turned out to be so easy and the new idea of mashing cooked cauliflower with sour cream and butter was delightful. ( I love my immersion blender). Green beans lightly tossed with olive oil and garlic too! Yummy easy meal.
Meanwhile, stir together flour, 1 teaspoon salt, and 1/2 teaspoon pepper, then pat veal dry and dredge in flour, knocking off excess.
Cook veal in 2 batches, turning once, until browned and just cooked through, 2 to 2 1/2 minutes per batch. Transfer to a plate.
Discard oil from skillet, then add butter and cook over medium heat, shaking skillet frequently, until browned and fragrant, 1 to 2 minutes. Stir in vinegar, capers, and 1/4 teaspoon each of salt and pepper. Return veal to skillet just to heat through, then sprinkle with parsley.
It turned out to be so easy and the new idea of mashing cooked cauliflower with sour cream and butter was delightful. ( I love my immersion blender). Green beans lightly tossed with olive oil and garlic too! Yummy easy meal.
- 1/2 cup all-purpose flour
- 1 pound thin veal
- 3 tablespoons olive or vegetable oil
- eal scallopini (less than 1/4 inch thick)
- 1/2 stick unsalted butter, cut into pieces
- 1 1/2 tablespoons red-wine vinegar(my capers were in vinegar so I did not add vinegar to my recipe)
- 1 1/2 tablespoons drained small capers
- 2 tablespoons chopped flat-leaf parsley
Heat a 12-inch heavy skillet (not nonstick) over high heat until hot, then add oil and heat until it shimmers.
Meanwhile, stir together flour, 1 teaspoon salt, and 1/2 teaspoon pepper, then pat veal dry and dredge in flour, knocking off excess.
Cook veal in 2 batches, turning once, until browned and just cooked through, 2 to 2 1/2 minutes per batch. Transfer to a plate.
Discard oil from skillet, then add butter and cook over medium heat, shaking skillet frequently, until browned and fragrant, 1 to 2 minutes. Stir in vinegar, capers, and 1/4 teaspoon each of salt and pepper. Return veal to skillet just to heat through, then sprinkle with parsley.
3 comments:
Tomorrow I think! Thank you for all your inspiration m.j!!! This looks wonderful!
This looks wonderful M.j! Thank you for all your inspiration!
Thanks Debbie for commenting. I wish more would do so. It's gets a little frustrating when no one does. Thanks again. You made my day!
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