Rose Veal Scallopini Recipe with Lemon and Capers
Veal scallopini takes a wonderful piece of rose veal escalope and combines it with a vibrant white wine, caper and lemon sauce to create a delicious, simple meal!
Servings 2 Servings
Calories 689kcal
Ingredients
- 350 g Rose Veal Escalopes 12oz
- 1 Lemon
- 15 g Fresh Parsley ½ Cup
- 2 Garlic Cloves
- ½-¾ teaspoon Salt
- ¼ teaspoon Black Pepper
- 3-4 tablespoon flour
- 50 g Capers ¼ Cup
- 75 ml Dry White Wine ⅓ Cup
- 75 ml Chicken Stock ⅓ Cup
- 2 Anchovy Fillets
- 35 g Butter 2 tablespoon
- 1 tablespoon Olive Oil
Instructions
- Zest the lemon.
- Finely chop the parsley.
- Peel the garlic and then dice it as finely as you can.
- If your veal culets are not bashed flat, sandwich them between two pieces of cling film and beat until 4-5mm thick (just under ¼") with a rolling pin.
- Season the veal with salt and pepper, and then dredge it with the flour, tapping off any excess flour.
- Heat a 30cm or 12" frying pan over a high heat and add the olive oil, fry the veal escalopes in the olive oil for 60-90 seconds on each side, then remove them and set them aside.
- Add in the butter, garlic, anchovies, and capers and cook for 30 seconds stirring all of the time.
- Pour in the wine, add the lemon zest and stir for 30-60 seconds, then reduce the heat to medium.
- Squeeze in the juice of half of the lemon that you zested earlier, then pour in the chicken stock, toss in half of the parsley and cook for 3-4 minutes. Have a taste at this point and add salt if it is required, it may not be.
- Return the veal to the pan along with any resting juices, then cook for a minute or two to bring the veal back to serving temperature, sprinkle with the remaining parsley and serve.
Video
Nutrition
Serving: 1 | Calories: 689kcal | Carbohydrates: 14g | Protein: 57g | Fat: 42g | Saturated Fat: 18g | Polyunsaturated Fat: 20g | Trans Fat: 1g | Cholesterol: 242mg | Sodium: 1642mg | Fiber: 3g | Sugar: 2g
