Veal Scallopini with Piccata Sauce & Angel Hair Pasta
Veal scallopini is a tasty Italian-American dinner that cooks in a flash due to the thinly sliced veal cutlets and use of simple ingredients! In my recipe, the tender veal cutlets are nestled in a bed of angel hair pasta, then covered with a delicious piccata sauce that consists of white wine, lemon juice, and capers!
8ozangel hair pasta(cooked to al dente texture per package instructions)
Heat the cooking oil with the first portion of 2 tablespoons of butter in a large pan or skillet over medium-high heat.
¼ cup cooking oil, 4 tablespoon butter
Season your veal with salt and pepper, then combine the all-purpose flour and seasoning: salt, pepper, garlic powder, dried oregano, onion powder, and paprika in a shallow bowl or dish your veal will fit into.
16 oz veal cutlets, ½ cup all-purpose flour, ½ teaspoon each, salt & pepper, ¼ teaspoon garlic powder, ¼ teaspoon dried oregano, ¼ teaspoon onion powder, ¼ teaspoon paprika
Dredge the veal lightly with the seasoned flour mixture then carefully place each veal cutlet into the heated oil and butter combination (work in batches if needed).
Cook for 2-3 minutes on each side, just enough to get a golden, crispy exterior. Remove from the pan when done and set aside onto a wire rack over paper towels to drain.
Wipe the bits and pieces from the pan, leaving oil residue is OK. Add olive oil and bring back to medium-high heat. Stir as you warm the the oil, then stir in the dry white wine. Scrape any bits from the pan or skillet and bring to a boil, cooking the sauce for 3-4 minutes.
1 tablespoon olive oil, ½ cup dry white wine, 2 tablespoon chicken broth
Reduce heat to medium and melt the butter, then remove from heat and stir in the lemon juice and capers.
If you have the time and are great at planning ahead, this recipe really gets a tenderizing boost from soaking the veal overnight in milk. Place veal cuts in a shallow dish and cover with milk, then cover the dish with plastic cling film and refrigerate until about 30 minutes before cooking up your scallopini.
Use the juice from a zested lemon and add the zest to your sauce for a wonderfully tangy piccata sauce.
The chicken broth is optional for your piccata sauce, but adds a rich depth of flavor.
Setting your cooked veal on a wire rack will keep them crisp, rather than getting soggy from being placed directly onto paper towels (which steams the fried meat).