- 1 pound veal, cut into scaloppine, pounded very thin
- Salt and freshly ground pepper
- All-purpose flour
- 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
- 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.