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.
- Serves: 4 persons
- 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
Step 1Gather the ingredients.
Step 2Pat the veal dry with paper towels and sprinkle it lightly with the salt.
Step 3Heat the oil in a large frying pan (preferably large enough to hold all the veal in a single layer) over medium-high heat.
Step 4Put 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 5Turn 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 6Return the frying pan to the heat. Add the capers to the pan and let them sizzle for about 30 seconds.
Step 7Add the white wine and use a spatula to help scrape up any brown bits on the bottom of the pan.
Step 8Whisk together and cook until the wine is reduced by at least half, about 2 minutes.
Step 9Add the lemon juice and stir to combine.
Step 10Swirl in the pieces of butter, whisking if you like, to make a sauce. Taste and add salt if needed.
Step 11Return all of the veal to the pan to coat it in the sauce.
Step 12Divide 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 13Serve immediately.