Angel Hair Veal Scallopini Recipe

The Best Veal Scallopini Recipe Ever! Happily Eva After

WEBOct 16, 2019 · Eva Amurri Martino shares her recipe for the best Veal Scallopini recipe ever! It’s really simple, delicious, and doesn’t take too …

Rating: 5/5(6)
1. Grate 1 tbsp zest from the lemons. Set aside.
2. Juice the lemons until you have 3 tbsp of juice.
3. In a small bowl, stir together zest, parsley, and garlic and set aside.
4. Season veal with salt and pepper.

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Best Veal Scallopini Recipe: How to Make It Taste of …

WEBMay 23, 2024 · This is the best veal scallopini recipe! Delicate, fine-textured veal cooks quickly, making this simple entree even better.

Rating: 5/5(11)
1. Flatten cutlets to 1/8-in. thickness. In a shallow dish, combine flour, salt and pepper.
2. Add veal; turn to coat. In a skillet, heat 2 tablespoons butter and oil over medium heat.
3. Add veal; cook until juices run clear, about 1 minute on each side.
4. Remove and keep warm., Add mushrooms to skillet; cook and stir until tender, 2-3 minutes.

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Veal Scallopini Wholesome Yum

WEBMay 9, 2024 · This piccata-style veal scallopini recipe is coated in a light, buttery lemon caper sauce. It may look fancy, but it takes just 20 minutes!

Rating: 4.9/5(14)
1. Pound the veal cutlets using the flat side of a meat tenderizer to 1/8-inch thickness. Season both sides with salt and pepper.
2. In a 12-inch skillet, heat olive oil over medium-high heat, until shimmering. Working in batches, add the veal cutlets in a single layer. Saute for about 30-45 seconds per side, until juices run clear. Transfer to a plate and cover with foil to keep warm. Repeat with all the veal cutlets, adding the remaining olive oil halfway through.
3. Reduce heat to medium. Add a tablespoon of butter to the pan. Add minced garlic and saute for about a minute, until fragrant.
4. Add the white wine, broth, and lemon juice. Scrape the bottom of the pan with a wooden spoon or spatula to release any browned bits (this is called deglazing). Add the capers. Increase heat to bring to a boil, then simmer for 7-10 minutes, until volume is reduced by half and slightly thickened.

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