This dish is updated with sophisticated but decidedly non-Italian flavors. The classic Italian cooking techniquepounding the veal and sautéing it over high heatremains the same. (A butcher can do the pounding for you.)
More Veal Recipes
1 pound veal, cut into scaloppine, pounded very thin
Salt and freshly ground pepper
4 tablespoons unsalted butter
2 tablespoons olive oil
1/2 cup fresh orange juice
1 tablespoon finely julienned orange zest
3 tablespoons capers
1 1/2 tablespoons sherry vinegar
1/4 cup chopped fresh tarragon
How to Make It
Season the veal with salt and pepper and coat lightly with flour. In a large nonreactive skillet, melt 1 tablespoon of the butter in 1 tablespoon of the oil over high heat. Add half of the veal in a single layer and cook about 1 minute per side. Transfer the veal to a large serving platter and keep warm. Repeat with 1 more tablespoon each of the butter and oil and the remaining veal.
Add the orange juice, orange zest, capers and vinegar to the skillet and bring to a boil over high heat. Cook, stirring, until slightly thickened. Add the remaining 2 tablespoons of butter and the tarragon and whisk until blended. Add up to 2 tablespoons of water if the sauce looks thick. Return the veal to the pan and turn each piece to coat with sauce. Transfer the veal to a large serving platter, pour the sauce on top and serve.
This elegant dish calls for an elegant wine. A Chardonnay is ideal. Consider Antinori Cervaro della Sala or, from California, Jekel.
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