Recently I had a young man over to the house who was back on leave from military service. One of his favorite dishes is Veal Scaloppini so of course I made it for him. During our meal we talked and enjoyed some vino and just shared each other’s company. Too often this fast paced life makes us forget we should just slow down a bit, take a breath and enjoy each other. To me, sharing a meal is one of the best opportunities to connect or reconnect.
Finding veal cutlets can be a challenge at times so this also works with chicken. For Scaloppini the process is pretty much the same, but the sauces can vary greatly. It all begins with gently pounding the cutlets out (too much force and they split, too little and they can be tough). I put mine between sheets of plastic wrap to assist the process.
Once the cutlet is pounded, season with salt and pepper, dredge in flour, dip in egg and roll in breadcrumb. I cook these in a large skillet with a mixture of butter and olive oil. Because they are so thin, it only takes a bit on each side – it’s really more about getting the breading crispy. Hold the cooked Scaloppini in a warm oven.
Back in the skillet I add a bit more butter, lemon juice, capers and white wine, deglazing the pan and thickening with a bit of cornstarch (mix with water to create a slurry before adding). I then add in some thin slices of lemon and usually serve over fettuccine.
- 10 Veal Cutlets
- Salt & Pepper
- 1 cup Flour
- 1 cup Breadcrumbs
- 1/2 cup Lemon juice and lemon slices
- 1/2 cup White Wine
- 2 Tbsp Capers
- 1/2 cup Butter
- 1/4 cup Olive Oil
The greatest challenge with this dish is timing. Make sure the rest of your meal is mostly ready before you start cooking the pounded cutlets, as it all moves pretty quickly from that point on. Try cooking this with someone, to just share the time, as well as the meal when it’s done.
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Till next time, Make it Your Own!