* Exported from MasterCook *

Veal Scaloppine Piccata

Recipe By :
Serving Size : 4 Preparation Time :0:30
Categories : Main Course International Cuisine

Amount Measure Ingredient -- Preparation Method
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1/2 cup flour
1 pound veal scallops -- trimmed and pounded
4 tablespoons unsalted butter
2 tablespoons olive oil
2 tablespoons lemon juice
1 tablespoon capers -- drained
2 tablespoons parsley -- minced
1/2 lemon (optional) -- thinly sliced
salt and pepper, to taste

1. Warm a serving dish in low oven or microwave. Spread flour in
a plate and lightly dip both sides of scallops in it, shaking
off excess. Meanwhile, in a large, heavy skillet over medium-high
heat, warm 2 tablespoons of the butter with the oil until very
hot and fragrant. Add scallops (you may have to work in several
batches to keep them uncrowded) and brown lightly on both sides
(about 1 minute per side). Remove immediately to warmed serving
dish, sprinkle with salt and pepper, and tent with foil to keep
warm.

2. Pour oil out of skillet. With pan off heat add lemon juice,
scraping up browned bits. Stir in remaining 2 tablespoons
butter plus capers and 1 tablespoon of parsley. Return veal to
sauce and warm briefly over medium heat, turning veal in sauce
to coat. Return veal and sauce to serving platter, garnish with
remaining 1 tablespoon parsley and lemon slices (if desired).
Serve immediately.

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NOTES : This lovely, tart dish from Italy takes almost no time to
cook and may just be the finest treatment of all for excellent
veal. It's also relatively low in calories.

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