½cupdry white wine or chicken stock(wine is optional)
2-3tablespoonslemon juice, fresh
2tablespooscapers
salt and pepper to taste
Instructions
Cook the Veal
Combine salt, flour, garlic powder, oregano and flour in a bowl; set aside
1 cup flour, ½ teaspoon salt, ½ teaspoon black pepper, ¼ teaspoon garlic powder, ¼ teaspoon oregano
Lightly salt and pepper veal cutlets on both sides
Add oil and butter to large pan; heat to medium high (about 300°F)
¼ cup oil, 2-3 tablespoons butter
Lightly dust both sides of veal with flour mixture and place cutlet into pan with the hot oil and butter
4 veal cutlets, ¼" inch thick
Cook veal for 3 minutes; use tongs to flip and cook another 3 minutes; remove from heat and keep warm on a rack in the oven; repeat until all cutlets are done
Make the Sauce
Add wine (or chicken broth) to the pan renderings (the same pan you cooked the veal); use a wooden spoon to scrape up any remnants; bring to boil and cook 3-5 minutes
½ cup dry white wine or chicken stock, pan renderings from cooked veal cutlets
Turn heat to medium, add butter and continue to cook and stir until butter is melted and combined
2 tablespons butter
Remove pan from heat; add lemon juice and capers; return to heat, stirring constantly (sauce will be thin); taste for salt and pepper
2-3 tablespoons lemon juice, 2 tablespoos capers, salt and pepper to taste
Drizzle sauce over veal and enjoy
Notes
Read the Tips and Notes in the post first.If you're making more than 4 veal scallopini, you may want to change out the butter and oil after you've cooked the first four veal cutlets because the oil/butter mixture turns the second batch a little darker colorUse about ½ cup of the pan renderings for the sauce. If you don't have white wine, use chicken stock or chicken broth.