Photo Credit: Lauren Volo
This is a classic for a reason: It couldn’t be easier to make‚Äîor more of a treat. The piquant sauce gets a double dose of tang from lemon juice and capers.
- 8 veal scaloppini less than 1/4 inch thick
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon kosher salt
- All-purpose flour for dredging
- 6 tablespoons unsalted butter
- 2 tablespoons extra-virgin olive oil
- 2/3 cup reduced-sodium chicken broth
- 2/3 cup fresh lemon juice from about 2 lemons
- 1/4 cup capers drained and rinsed
- 2 tablespoons chopped fresh parsley
- Sprinkle the veal with the salt and pepper.
- Dredge the veal lightly in the flour, shaking off the excess. In a large saute pan, melt 2 tablespoons of the butter with the olive oil over medium-high heat. Add half of the veal scallops and cook just until brown, about 3 minutes per side.Using tongs, transfer the scaloppini to a plate. Repeat with the remaining veal. Cover loosely with foil while you make the sauce.
- To the same saute pan, add the broth, lemon juice, and capers. Bring the mixture to a boil over medium-high heat, scraping up the brown bits from the bottom of the pan for extra flavor. Simmer for 2 minutes. Whisk the remaining 4 tablespoons of butter into the sauce. Return the veal to the pan just to heat through. Arrange the scaloppini on a platter, pour the sauce on top, and garnish with the parsley.