Veal Scaloppine Piccata

4
Servings
15m
Prep Time
15m
Cook Time
30m
Ready In

Recipe: #35727

September 18, 2020



"This lovely, tart dish from Italy takes almost no time to cook and is delicious."

Original recipe yields 4 servings
OK

Nutritional

  • Serving Size: 1 (187.2 g)
  • Calories 301.4
  • Total Fat - 19.3 g
  • Saturated Fat - 8.5 g
  • Cholesterol - 57.7 mg
  • Sodium - 455 mg
  • Total Carbohydrate - 17.7 g
  • Dietary Fiber - 2.6 g
  • Sugars - 1 g
  • Protein - 16.2 g
  • Calcium - 26.8 mg
  • Iron - 1.3 mg
  • Vitamin C - 21.3 mg
  • Thiamin - 0.1 mg

Step 1

Warm a serving dish in low oven or microwave.

Step 2

Spread flour in a plate and lightly dip both sides of scallops in it, shaking off excess.

Step 3

Meanwhile, in a large, heavy skillet over medium-high heat, warm 2 tablespoons of the butter with the oil until very hot and fragrant.

Step 4

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).

Step 5

Remove immediately to warmed serving dish, sprinkle with salt and pepper, and tent with foil to keep warm.

Step 6

Pour oil out of skillet.

Step 7

With pan off heat add lemon juice, scraping up browned bits.

Step 8

Stir in remaining 2 tablespoons butter plus capers and 1 tablespoon of parsley.

Step 9

Return veal to sauce and warm briefly over medium heat, turning veal in sauce to coat.

Step 10

Return veal and sauce to serving platter, garnish with remaining 1 tablespoon parsley and lemon slices (if desired).

Step 11

Serve immediately.

Tips & Variations


No special items needed.

Related