Veal Scaloppine in Lemon Sauce

"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."
 
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Ready In:
25mins
Ingredients:
13
Serves:
4
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ingredients

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directions

  • Pound veal (or chicken or pork) until flattened to 1/4 inch thickness.
  • Compine flour, salt and pepper and dredge meat in mixture.
  • 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.
  • 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.
  • Serve immediately, garnishing as desired.

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Reviews

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

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

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