Vitello Scallopini (Veal Scallopini)
2lb veal cutlets, pounded very thin 1/8inch
1 teaspoon meat tenderizer if pounding the veal yourself
1 cup flour
4 tbsp vegetable oil
salt and pepper to taste
Sauce:
4 tbsp vegetable oil
2/3 cup diced shallots
3 cups chicken broth
4 tbsp fresh finely chopped parsley
5 tbsp butter
4 tbsp freshly squeezed lemon juice
salt and pepper to taste
Directions:
Ingredients:
Once veal is scallopini-ed pat each dry with a paper towel and sprinkle tenderizer on it (if using). Sprinkle both sides of each piece of veal with a bit of pepper.
Meanwhile, heat 1 tablespoon of oil in a 12-inch skillet until smoking. Dunk ONE side of the veal in the flour and shake off.
Place in the hot skillet flour-side-down.
Cook, without moving, for about a minute or a minute and a half, until lightly browned.
Turn over and cook another 30 seconds or so (these need just moments of cooking).
Remove from pan and place on a baking sheet in a warm oven (170 degrees).
Continue cooking the rest of the veal the same way, only flouring one side, and adding more oil to the pan as needed.
Once finished, make the sauce
In the same skillet as the veal add the vegetable oil and heat (don’t clean out the pan). Add the shallots and cook for about 1 minute. Add the chicken broth and let simmer until reduced by about half (this takes about 10-12 minutes).
Whisk in the parsley, butter, and lemon juice. Taste for salt and pepper.
Pour over the veal and serve immediately.
I serve this over angel hair pasta and there was just the right amount of sauce to douse your pasta and veal.