Veal Scaloppine in Lemon Sauce

Total Time
25mins
Prep 15 mins
Cook 10 mins

You can substitute boneless, skinless chicken breasts or even pork medallions from a tenderloin in place of the veal. This recipe comes from Southern Living.

Ingredients Nutrition

Directions

  1. Pound veal (or chicken or pork) until flattened to 1/4 inch thickness.
  2. Compine flour, salt and pepper and dredge meat in mixture.
  3. Melt 2 tablespoons butter (or margarine) with the olive oil in a large skillet over medium-high heat and cook in batches 1 minute on each side (for chicken or pork, 3 minutes per side) or until golden. Remove from skillet and keep warm.
  4. Add remaining tablespoon butter, wine, and lemon juice, stirring to loosen browned particles. Cook until thoroughly heated. Stir in parsley, garlic and capers and spoon over meat.
  5. Serve immediately, garnishing as desired.
Most Helpful

5 5

We really enjoyed this. We made it with chicken instead of veal. A very tasty recipe. Thanks for posting!