Kosher veal scallopini cutlets at the Try 'n Save were on sale this week -- instead of obscenely priced, it was merely outrageous. Such a bargain! I picked up 3 packages, enough to treat the family. And by family, I mean ME.
By the time I returned home, much lighter in the wallet, I had decided that a simple wine-lemon-caper sauce would work mah-velously. Plus it would use up more of the leftover out-of-focus wine, all of the leftover lemon half and some of an opened bottle of capers that were all taking up space in the fridge.
White wine sauce is similar to what I earlier posted for rainbow trout. But when used on veal, it becomes piccata. What's the difference? In restaurant terms, about 10 bucks. *rim-shot*
1 Tbl. olive oil
3 pkgs. (about 1/2 lb. each) scallopini veal (thinly sliced)
1/2 tsp. coarsely ground black pepper
1/2 tsp. salt (optional)
1/2 cup dry white wine
1/4 cup chicken broth (or more wine)
1/4 cup loosely packed parsley leaves
1 Tbl. capers, drained
2 Tbl. lemon juice (from about 1/2 lemon)
Heat large skillet over medium-high heat. When hot, add olive oil, wait 10 secounds, then add veal in a single layer. Do not crowd or the veal will steam rather than sear. Sprinkle with some of the pepper, and salt if desired. When edges start to brown slightly, flip pieces over and sprinkle with more pepper and salt.
Sear for another 30 seconds, then move to a covered dish and keep warm (veal will not be quite done). Repeat with remaining veal.
Deglaze the pan: add wine and broth. Bring to a boil over medium-high heat. Using a wooden spoon or spatula, gently scrape bottom of skillet to loosen all those tasty brown bits.
Snip or coarsely chop the parsley.
Add the parsley, caper and lemon juice.
Immediately return all the veal, along with its accumulated juices, to skillet. Return to a simmer, then remove from heat.
Place 2 or 3 pieces of veal on each dinner plate. Spoon a little sauce over veal. Serve hot with your favorite veggie.