Ingredients:
- 4 veal scaloppine (about 4-6 ounces each)
- Salt and pepper to taste
- 1/4 cup all-purpose flour
- 2 tablespoons unsalted butter
- 2 tablespoons olive oil
- 1/4 cup fresh lemon juice
- 1/2 cup chicken broth
- 1/4 cup dry white wine
- 2 tablespoons capers, drained
- 2 tablespoons chopped fresh parsley
Instructions:
1. Start by pounding the veal scaloppine between two sheets of plastic wrap until they are about 1/4 inch thick. Season both sides with salt and pepper.
2. Place the flour in a shallow dish and lightly dredge each veal scaloppine in the flour, shaking off any excess.
3. In a large skillet, heat the butter and olive oil over medium-high heat.
4. Add the veal scaloppine to the skillet and cook for about 2-3 minutes per side, until golden brown. Transfer the cooked scaloppine to a plate and set aside.
5. In the same skillet, add the lemon juice, chicken broth, and white wine. Bring the mixture to a boil and let it simmer for a couple of minutes, allowing the flavors to meld.
6. Stir in the capers and chopped parsley and season the sauce with salt and pepper to taste.
7. Return the veal scaloppine to the skillet, turning them to coat it with the sauce. Cook for an additional minute or two, until the veal is heated through.
8. Transfer the scaloppine to a serving platter and pour the lemon-caper sauce over them.
9. Garnish with additional chopped parsley, if desired, and serve hot.
Scaloppine al Limone is often served with a side of pasta or steamed vegetables. Enjoy this delicious Italian dish!
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