F&W Free Preview All You Coastal Living Cooking Light Food and Wine tab Health myRecipes Southern Living Sunset
My F&W
quick save (...)

Veal Scallopine with Paprika Sauce and Grapefruit-Watercress Salad

  • TOTAL TIME: 45 MIN
  • SERVINGS: 4
  • FAST

Veal scallopine shows up on Canteen's menu almost daily. "The pounded fried veal reminds me of chicken fried steak," Dennis Leary says. "A lot of my food is just tricked-out versions of blue-collar American classics." For lunch, Leary sometimes serves the crispy cutlet on a roll with horseradish mayonnaise. For dinner, he'll top it with a tart grapefruit salad and spoon a creamy paprika sauce on the side.

  1. 2 pink grapefruits
  2. 1 cup dry white wine
  3. 2 large shallots, thinly sliced
  4. 1 bay leaf
  5. 1 1/2 cups chicken stock or canned broth
  6. 1/2 cup heavy cream
  7. 1 1/2 teaspoons hot paprika
  8. 2 tablespoons unsalted butter
  9. Salt and freshly ground pepper
  10. 2 large eggs
  11. 2 tablespoons water
  12. All-purpose flour, for dredging
  13. 2 cups panko (Japanese bread crumbs)
  14. Four 5- to 6-ounce slices of veal scallopine, pounded about 1/8 inch thick
  15. Vegetable oil, for frying
  16. 3 cups cleaned watercress
  17. 4 sage leaves, minced
  18. 1 tablespoon chopped capers
  19. 2 teaspoons extra-virgin olive oil
  1. Using a sharp knife, peel the grapefruit, removing all of the bitter white pith. Working over a strainer set over a medium bowl, cut in between the grapefruit membranes to release the sections into the strainer. Squeeze 1 tablespoon of grapefruit juice from the membranes and reserve.
  2. In a medium saucepan, combine the wine, shallots and bay leaf and boil over high heat until almost all of the liquid has evaporated, about 6 minutes. Add the chicken stock and boil until reduced to 1/2 cup, about 5 minutes.
  3. Add the cream and paprika to the saucepan and bring to a boil. Reduce the heat to moderately low and simmer until thickened slightly. Discard the bay leaf. Remove the sauce from the heat and swirl in the butter. Season the sauce with salt and pepper and keep warm.
  4. In a shallow bowl, beat the eggs with the water. Put the flour and panko in two other shallow bowls. Season the veal with salt and pepper. Dredge the veal in the flour and shake off the excess, then dip the veal in the egg mixture and coat with panko.
  5. In a very large skillet, heat 1/4 inch of vegetable oil until shimmering. Add the veal and cook over moderately high heat, turning once, until golden brown and crisp, about 6 minutes; reduce the heat to moderate halfway through cooking. Drain the veal on paper towels.
  6. Meanwhile, in a medium bowl, toss the grapefruit and the 1 tablespoon of reserved juice with the watercress, sage and capers. Drizzle on the olive oil, season with salt and pepper and toss well.
  7. Transfer the veal to plates. Top with the salad and spoon the sauce on the side.
Make Ahead The peeled and sectioned grapefruits and paprika sauce can be refrigerated overnight.

Suggested Pairing

The combination of rich veal and tart citrus here requires a wine with depth and complexity. To create a Sauvignon Blanc with these qualities, winemakers sometimes age the wine on its lees (the yeasts and sediment left in the tank after fermentation). Look for one from California's Russian River Valley.

You Might Also Like

Ratings

Average Rating

(0)

Comments

Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    advertisement
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.
    American Express Publishing ("AEP") may use your email address to send you account updates and offers that may interest you. To learn more about the ways we may use your email address and about your privacy choices, read the AEP Privacy Statement.
    How we use your email address
    advertisement
    Congratulations to Nicholas Elmi, winner of Top Chef: New Orleans, the 11th season of Bravo's Emmy-Award winning, hit reality series.

    Already looking forward to next year (June 19-21, 2015)? Relive your favorite moments from the culinary world's most sensational weekend in the Rocky Mountains.