What’s Cooking in Gail’s Kitchen? The Clean Plate Club: Veal Scallopini Piccata! Did you know substituting pork cutlets for veal meat is a common practice? If the idea of a baby calf makes you squeamish, you will be delighted with that little bit of news. It’s all about the select few bull calves, but that’s a story for another day. Here again, we’re talking about a time-saving recipe. After all, we’re on the brink of Summer with daylight extending further into the evenings tempting us with outdoor activities that are much more pleasant that cleaning up the kitchen. This recipe calls for pork cutlets, lemon, capers, wine, and butter. Ah, now I have your attention.
VEAL SCALLOPINI PICCATA
Ingredients:
1 pound veal (or pork) cutlets, pounded 1/4” thick
4 tablespoons butter, divided
2 tablespoons olive oil
1/4 cup flour
1/2 teaspoon sea salt
1/8 teaspoon black pepper
1/2 cup dry white wine
14-ounce can chicken broth
1/2 lemon, thinly sliced
1/2 tablespoon lemon juice
2 tablespoons capers, drained
1 tablespoon parsley
Instructions:
Warm 2 tablespoons butter and olive oil in an iron skillet over medium-high heat. On a sheet of wax paper, combine flour, sea salt, and pepper. Dredge veal (pork) in flour; shake off excess. Add veal (pork) to skillet. Cook until golden brown, about 2-3 minutes per side. Transfer to a platter; set aside. Add wine to skillet. Cook, scraping bottom of pan until reduced by half. This will take approximately 3 minutes. Add chicken broth and lemon slices. Bring to boil. Cook 8 minutes longer. Add remaining butter, lemon juice, capers, and parsley. Return veal (pork) cutlets to pan. Coat with sauce. Serve immediately.
This looks great!
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Thanks very much! 🙏🏻🍃
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Don’t see veal often, but plenty of pork on offer.
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Same here. 😜
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I l love your presentation, Gail, but the dish is not for me.
Joanna
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No worries. Every palate is unique and different. 🍁🍂🌾
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My mom made this often with pork, only she didn’t care for capers. I’ll take her share!
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I realize capers are not fit everyone. When I was wintering on Kauai, one restaurant offered caper berries at their Bloody Mary Bar. I was hooked. 😋🍃
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If no one is looking, I’m tempted to eat them by the spoonful…
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Kinda like olives, right?!?! 🍃🫒
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Shhh….
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👌👌👌🍽️🌹
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So happy to oblige. 👏
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I just thought you are such an experienced cook. But due to all those “post”-effects (e.g. photos) it must take you quite a while until you and your husband can eat 😄
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My husband does tease me. He always says “She has to take a photo before we can eat it!” 😜🤣
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😄😄
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mmm I’m all for lemon and capers in one dish! 🙂
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You are a true believer. 🍃🍋
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😀
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That looks amazing!
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It does make your eyes pop, doesn’t it?! 👀🍃
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Couldn’t be more perfect!❤️🍽
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Awww. Thank you. That’s nice of you to say. Have a good weekend. 🍃🍓
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You as well!
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I haven’t had veal in a hungry dog’s age, but Imma have to find time for it now that you have my taste buds ready to place an order. And really, is there anything more delicious than merging it with lemon and capers?
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Follow your cravings. They will help you find the time. Mine always do. 😜🍃🍋
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You are a mad scientist when it comes to flavor.
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Just trying to reinvent a dish or two. 😜🌿😋
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Keep doing the voodoo you do.
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Will do. 😜
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Looks delish!
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Thanks very much. 🙏🏻🍃
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Looks soooo good!
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Pork is a nice substitute. 🧡🍃
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