Best Veal Scallopini With Lemon and Capers
A quick veal scallopini dinner features bright lemon and briny capers for a flavorful, satisfying meal.
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Instructions
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Pat 1 pound veal scallopini dry and sprinkle with 1/4 teaspoon fine sea salt.
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Heat 2 teaspoons vegetable oil in a large frying pan over medium-high heat.
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Cook the veal in a single layer for approximately 2 minutes per side until browned; transfer to a plate and repeat with any remaining veal.
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Add 2 tablespoons capers to the pan and sizzle for about 30 seconds.
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Pour in 1/4 cup white wine, scrape up any browned bits, and cook until reduced by half, about 2 minutes.
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Stir in 2 tablespoons lemon juice, then swirl in 3 tablespoons butter to create the sauce; taste and add salt if necessary.
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Return all the veal to the pan to coat it in the sauce.
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Divide arugula among 4 plates, top with the sauced veal, and drizzle any remaining sauce over the servings.
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Serve immediately.