*  Exported from  MasterCook  *
 
                          VEAL SCALOPPINE PICCATA
 
 Recipe By     : 
 Serving Size  : 4    Preparation Time :0:00
 Categories    : 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
      1/2   c            Flour
    1       lb           Veal scallops -- trimmed and
                         -pounded
    4       tb           Unsalted butter
    2       tb           Olive oil
    2       tb           Lemon juice
    1       tb           Capers -- drained
    2       tb           Parsley -- minced
      1/2                Lemon (optional) -- thin sliced
                         Salt and pepper, to taste
 
   Recipe by: the California Culinary Academy
   Preparation Time: 0:30
   1. Warm a serving dish in low oven or microwave. Spread flour in a
   plate and lightly dip both sides of scallops in it, shaking off
   excess. Meanwhile, in a large, heavy skillet over medium-high heat,
   warm 2 tablespoons of the butter with the oil until very hot and
   fragrant. Add scallops (you may have to work in several batches to
   keep them uncrowded) and brown lightly on both sides (about 1 minute
   per side). Remove immediately to warmed serving dish, sprinkle with
   salt and pepper, and tent with foil to keep warm.
   
   2. Pour oil out of skillet. With pan off heat add lemon juice,
   scraping up browned bits. Stir in remaining 2 tablespoons butter plus
   capers and 1 tablespoon of parsley. Return veal to sauce and warm
   briefly over medium heat, turning veal in sauce to coat. Return veal
   and sauce to serving platter, garnish with remaining 1 tablespoon
   parsley and lemon slices (if desired). Serve immediately.
  
 
 
                    - - - - - - - - - - - - - - - - - -

Plain Text Version of This Recipe for Printing or Saving