Last night I stopped at the grocery store to pick up my necessities (can't go a day without bananas or orange juice...addicted). Walking by the fresh meat/fish is like a kid walking by the candy counter...I have to stop. I was ravaging the new deliveries like I was on Supermarket Sweep. I picked up some lobster tails on sale, beef tips, and some veal scallopini (!!!!!). If you aren't familiar, veal scallopini is just veal that's really really thin. Immediately my favorite veal dish popped in my head, Veal Piccata. It's such a quick dish. I don't really use a recipe, but I've tried to put into words what I do with the veal. Not very difficult and I think the entire cook time was 10 minutes. I prefer a salty dish, so I use more capers than most people, but feel free to adjust to your liking. I also assume that there is a healthier way to do this with less butter, maybe use oil? I don't want to mess with perfection.
2 tbs butter
2 tbs of capers (I also pour a teenie bit of the caper liquid into the pan)
1/2 to 1/4 of a lemon
2 veal scallopini fillets
1 egg
1/2 cup of flour
Melt the butter and capers in a pan. Add just a little bit of the juice from the 1/2 lemon. While the butter is melting, coat the veal in the egg and then into the flour. I don't like mine very heavily breaded, so I don't put too much flour on..just enough to coat the veal. Fry up the fillets in the butter, adding a little more lemon while cooking. Because the fillets are so thin, once the veal is brown, flip it over and do the same on the other side. No more than like 1-2 minutes per side. Serve with the remaining butter. That's it!! Enjoy!
Photo courtesy of nourishnetwork.presscdn.com
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