Recipe 4 All: Scaloppine Di Vitello All'agro Recipe — Every recipe in the World on this site.

Recipe 4 All: Scaloppine Di Vitello All'agro Recipe

Scaloppine Di Vitello All'agro

Yield: 6 Servings
2lb Veal scaloppine
½cups All-purpose flour
  Salt and freshly ground
  Pepper to taste
¼cups Butter
1tablespoon Olive oil
  Juice of 2 lemons
3tablespoon Chopped parsley
2  Garlic cloves - chopped
2tablespoon Capers

Place scaloppine between 2 pieces of waxed paper and pound until thin. When pounding meat do not use a straight up-and-down movement. Use a sliding action so meat is stretched more than flattened (I use the edge of a saucer for this). Coat meat lightly with flour. Sprinkle with salt and pepper. Melt 3 tablespoons butter with oil in a large heavy skillet. When butter foams, add veal. Cook over high heat about 1 minute on each side. Veal should be light golden outside and pink inside. Place veal on a warm platter. Add 1 tablespoon butter and lemon juice to bottom of skillet. Stir in parsley, garlic and capers. Taste and adjust sauce for seasoning, then spoon over veal. Serve immediately.

Your Scaloppine Di Vitello All'agro is ready. Bon appetit!

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