Veal Scallopine

Sure, this recipe is a tiny bit similar to last week’s stuffed chicken. To be honest, I’m feeling a little uninspired these days. It’s been a long winter and I’m just biding my time until our farmers market opens. I’m really looking forward to the availability of fresh local produce again.

Veal Scallopine is a quick dish. Cutlets are thin and take only a few minutes to cook, so while this is not necessarily a summer recipe, it’s not one to heat up the whole kitchen.

The key to this dish is the sauce. White wine and lemon juice are used to deglaze the pan and add punch. Capers lend their caperyness for salty little bursts.

Veal Scallopine – serves 2

1/4 C flour
1/2 t salt
3/4 – 1 lb thinly sliced veal (4 -  6 cutlets)
2 T lemon juice
1/3 C white wine
3 T capers
2 – 4 T olive oil

Combine the flour and salt in a shallow bowl. Dredge each veal cutlet, shake off the excess and set aside.

Heat olive oil in a large frying pan over medium heat. Cook the veal for 2 minutes on each side. Place cooked cutlets on a cooling rack over a cookie sheet and place in the oven to keep warm.

Pour wine and lemon juice into the frying pan, using a spatula, scrape up any bits and mix it into the wine mixture as the alcohol cooks off. Add the capers and simmer for another minute.

Plate the veal, partially cover with the sauce and serve.

Ingredient origins: Flour – Vermont; Sea salt – Italy; Veal – unknown; Lemon – Mexico; Wine – California; Capers – Italy; Olive oil – Italy (See? This is why it’s frustrating to be a locavore in a temperate zone!)