Veal Scaloppine Piccata
"This lovely, tart dish from Italy takes almost no time to cook and is delicious."
Original is 4 servings
Ingredients
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 by Step Method
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
No special items needed.
1 Reviews
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