Ingredients-
1 small lemon
4 Veal Scaloppine pieces
Kosher Salt and Fresh Ground Pepper
All-purpose flour for Dredging
4 Tbsp extra virgin olive oil
4 Tbsp butter
5 large green olives (I used Castelvetrano Olives), cut into strips
2 tbsp capers, drained
2 tbsp white wine
2 tbsp chicken Broth
Method-
Squeeze the juice from half of the lemon and reserve it.
With the remaining lemon half, cut into very thin slices. Remove the pits and set the lemon slices aside.
Season the scaloppine with salt and pepper.
Spread the flour on a plate.
Dredge the scaloppini in flour to coat both sides lightly and tap off the excess flour.
Heat 2 tablespoons of the olive oil and 2 tablespoons of the butter in a large skillet over medium heat until the butter is foaming.
Add as many of the scaloppine as will fit without touching and cook until golden brown on the underside, about 2 minutes.
Flip and cook until the second side is lightly browned, about 2 minutes. Remove and drain on paper towels. Repeat with the remaining scaloppine, adding a little more olive oil and butter if the pan is dry.
Remove all scaloppine from the pan. Place on a plate, tented with aluminum foil.
Pour off the fat and carefully wipe out the skillet with paper towels.
Pour in the remaining 2 tablespoons of olive oil, and add the remaining 2 tablespoons of butter and lemon slices.
Scoop out the lemon slices and set aside.
Scatter the olives and capers into the skillet and cook, stirring gently, until they begin to sizzle, about 2 minutes.
Pour in the wine and lemon juice, bring to a vigorous boil, and cook until the wine is reduced by half.
Pour in the chicken stock, bring to a boil, and cook until slightly syrupy, about 2 minutes.
Return the scaloppine to the skillet, turning the cutlets in the sauce until they are warmed through and coated with sauce.
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