Veal Scallopini With Lemon and Capers
Veal scallopini with lemon and capers is a remarkably quick dinner to pull together, with plenty of flavor to satisfy.
- Preparation:
- Cooking:
- Total:
- Serves: 4 persons
Ingredients
- 1pound veal scallopini or cutlets
- ¼teaspoon fine sea salt, plus more to taste
- 2teaspoons vegetable oil
- 2tablespoons capers , drained
- ¼cup white wine
- 2tablespoons lemon juice, freshly squeezed
- 3tablespoons butter, cut into 4 to 8 pieces
- 4cups arugula leaves, loosely packed for serving
Instructions
Step 1
Gather the ingredients.Step 2
Pat the veal dry with paper towels and sprinkle it lightly with the salt.Step 3
Heat the oil in a large frying pan (preferably large enough to hold all the veal in a single layer) over medium-high heat.Step 4
Put as much of the veal as fits in a single layer in the pan (it is important you don't crowd the pan) and cook until it has started to brown and releases from the surface of the pan—about 2 minutes.Step 5
Turn the cutlets and cook them until they're cooked through and browned on the second side—about 2 more minutes. Transfer the veal to a plate. Repeat with any remaining veal, as necessary.Step 6
Return the frying pan to the heat. Add the capers to the pan and let them sizzle for about 30 seconds.Step 7
Add the white wine and use a spatula to help scrape up any brown bits on the bottom of the pan.Step 8
Whisk together and cook until the wine is reduced by at least half, about 2 minutes.Step 9
Add the lemon juice and stir to combine.Step 10
Swirl in the pieces of butter, whisking if you like, to make a sauce. Taste and add salt if needed.Step 11
Return all of the veal to the pan to coat it in the sauce.Step 12
Divide the arugula between 4 plates. Drizzle a bit of the sauce over each serving of arugula before placing the veal on top of the salad. Drizzle any remaining sauce evenly over the veal.Step 13
Serve immediately.