VEAL SCALLOPINI WITH LEMON AND CAPERS
Steps:
- Gather the ingredients.
- Pat the veal dry with paper towels and sprinkle it lightly with the salt.
- Heat the oil in a large frying pan (preferably large enough to hold all the veal in a single layer) over medium-high heat.
- Put as much of the veal as fits in a single layer in the pan (it is important you don't crowd the pan) and cook until it has started to brown and releases from the surface of the pan-about 2 minutes.
- Turn the cutlets and cook them until they're cooked through and browned on the second side-about 2 more minutes. Transfer the veal to a plate. Repeat with any remaining veal, as necessary.
- Return the frying pan to the heat. Add the capers to the pan and let them sizzle for about 30 seconds.
- Add the white wine and use a spatula to help scrape up any brown bits on the bottom of the pan.
- Whisk together and cook until the wine is reduced by at least half, about 2 minutes.
- Add the lemon juice and stir to combine.
- Swirl in the pieces of butter, whisking if you like, to make a sauce. Taste and add salt if needed.
- Return all of the veal to the pan to coat it in the sauce.
- Divide the arugula among 4 plates. Drizzle a bit of the sauce over each serving of arugula before placing the veal on top of the salad. Drizzle any remaining sauce evenly over the veal.
- Serve immediately.
Nutrition Facts : Calories 367 kcal, Carbohydrate 15 g, Cholesterol 94 mg, Fiber 1 g, Protein 15 g, SaturatedFat 14 g, Sodium 632 mg, Sugar 1 g, Fat 26 g, ServingSize 1 dozen (12 servings), UnsaturatedFat 0 g
VEAL WITH LEMON AND CAPERS
Steps:
- Pour the flour mixture on a plate, and season with salt and pepper. Dredge the scaloppini in the flour and shake off the excess, set aside. Melt butter and olive oil together in a skillet over medium fire. Add scaloppini to skillet and brown on both sides. Set aside until all the veal has been cooked. After the veal has been removed from the pan, add the chicken stock to the pan over high heat and scrape the bottom of the pan to loosen the brown bits. Cook until the liquid has thickened. Straining the liquid may be necessary to remove the larger pieces of the scrapings. Add 1 tablespoon of butter, capers, lemon juice and parsley to sauce. Stir over a high heat about 5 minutes. Pour sauce over the veal. Garnish with sliced lemons and serve.
VEAL SCALLOPS WITH CAPERS, VERMOUTH AND DILL
Categories Sauté Quick & Easy Veal Fortified Wine Dill Bon Appétit
Yield Serves 4
Number Of Ingredients 7
Steps:
- Place flour in pie pan. Season with salt and pepper. Coat veal with the flour mixture, shaking off excess. Melt 2 tablespoons butter with oil in heavy large skillet over medium-high heat. Working in batches, add veal and cook until light brown, about 1 minute per side. Transfer to platter. Add 3 tablespoons butter to skillet and melt, scraping any brown bits. Add vermouth and capers; bring to boil. Add dill. Season with salt and pepper and pour over veal.
VEAL SCALLOPS IN VERMOUTH
Make and share this Veal Scallops in Vermouth recipe from Food.com.
Provided by Bluenoser
Categories < 30 Mins
Time 20m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Flatten meat with a wooden mallet or meat cleaver until it is very thin.
- Cut into serving pieces.
- Sprinkle with salt and pepper and dredge with flour.
- Heat butter and salad oil in a skillet.
- Add chopped onion.
- Add veal scallops and brown lightly on both sides.
- Add sweet vermouth.
- Cover skillet and simmer about 5 minutes.
- Stir in tomato paste, mace and enough boiling water to make a smooth thick sauce.
- Heat well and serve with lemon quarters, rice pilaf, garlic string beans or creamed spinach.
Nutrition Facts : Calories 341.7, Fat 18.8, SaturatedFat 7.3, Cholesterol 134.2, Sodium 377.7, Carbohydrate 11.2, Fiber 1.7, Sugar 4.3, Protein 31.2
VEAL SCALLOPS WITH LEMON AND CAPERS
Steps:
- In a shallow dish stir together the flour and the salt and in the flour mixture dredge the veal, 1 piece at a time, shaking off the excess. In a large non-stick skillet heat the oil over moderately high heat until it is hot but not smoking and in it sauté the veal for 1 minute, or until it is pale golden. Turn the veal and sauté it for 30 seconds more, or until it is pale golden and just springy to the touch. Transfer the veal to a platter and keep it warm, covered. Add to the skillet the wine, the lemon, and the capers and simmer the mixture for 1 minute. Swirl in the butter and the parsley and pour the sauce over the veal.
SCREAMING MARTINI SCALLOPS
Large, creamy white sea scallops are cooked at high heat with vermouth and capers. Delicious alone or over pasta! The degree of spiciness can be adjusted with the pepper flakes. Recipe 'as is' is pretty hot!
Provided by Krystal
Categories Seafood Shellfish Scallops
Time 30m
Yield 2
Number Of Ingredients 8
Steps:
- Heat olive oil in a large skillet over medium heat; melt butter in the hot oil. Arrange scallops in the skillet, leaving space between each, and season with onion powder, sea salt, and black pepper. Cook scallops until lightly browned, about 4 minutes per side.
- Turn heat up to high and add vermouth, capers, and red pepper flakes to the skillet. Shake the pan to flip scallops and distribute capers and red pepper flakes. Cook until scallops are golden brown, glazed, and the vermouth has nearly evaporated, 5 to 8 minutes.
Nutrition Facts : Calories 359.8 calories, Carbohydrate 7.6 g, Cholesterol 101.9 mg, Fat 12.7 g, Fiber 0.9 g, Protein 41.7 g, SaturatedFat 3.2 g, Sodium 910.2 mg, Sugar 3.6 g
VEAL SCALLOPPINE WITH LEMON, PEPPER & VERMOUTH RECIPE - (4/5)
Provided by á-407
Number Of Ingredients 7
Steps:
- Heat oil & butter in skillet til smoking. Season veal on both sides with pepper. Cover over hi heat til browned, 30 sec. per side. Transfer to platter & keep warm in oven. Add vermouth to skillet & cook, scraping up browned bits & reduced to 1/2. Add lemon juice & zest; bring to boil. Remove skillet from heat & stir in 1/2 T butter. Spoon sauce over veal & serve.
VEAL SCALLOPS WITH CAPERS, VERMOUTH AND DILL
This recipe is nice served with green beans and orzo, and paired with a dry white wine.
Provided by RecipeGirl.com (via Bon Appetit)
Categories Main Course
Time 25m
Number Of Ingredients 8
Steps:
- Place the flour in a low-lying bowl and season with salt and pepper. Coat each piece of veal with the flour mixture, shaking off excess.
- Melt 2 tablespoons butter with oil in heavy large skillet over medium-high heat. Working in batches, add the veal the the pan and cook until light brown, 1 to 2 minutes per side. Transfer to a platter and cover with foil.
- Add 3 tablespoons butter to the skillet and melt, scraping up any browned bits. Add the vermouth and capers and bring to a boil. turn off the heat, add the dill, season with salt and pepper and pour over veal on the platter.
Nutrition Facts : ServingSize 1 serving, Calories 364 kcal, Carbohydrate 8 g, Protein 24 g, Fat 26 g, SaturatedFat 13 g, TransFat 1 g, Cholesterol 131 mg, Sodium 675 mg, Fiber 1 g, Sugar 1 g, UnsaturatedFat 11 g
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