About.com's veal scallopini recipe uses white wine, butter, capers and lemon to make a simple but delicious sauce to accompany the veal. This recipe takes only 15 minutes to prepare and serves four people.Continue Reading
Pat 1 pound of veal scallopini dry and sprinkle it with 1/4 teaspoon of fine sea salt. Heat 2 teaspoons of vegetable oil in a large skillet over medium-high heat. The pan should be large enough to hold all of the veal in a single layer. If it is not, cook the veal in batches that form a single layer.
Cook the veal for two minutes on each side and transfer to a plate. When all of the veal is cooked, set it aside. Do not drain the pain or turn off the heat.
Add 2 tablespoons of capers to the vegetable oil and veal drippings. Cook for approximately 30 seconds, then add 1/4 cup of white wine. Scrape the bottom of the pan with a spatula to release any browned bits into the sauce. Cook for two minutes, or until the wine is reduced by half.
Add 2 tablespoons of fresh lemon juice to the sauce and stir. Cut 3 tablespoons of butter into four to eight pieces and whisk into the sauce. Add salt to taste, then return the veal to the pan to heat it through.
Divide 4 cups of arugula leaves between four plates. Drizzle sauce onto each plate and evenly divide the veal between the plates. Top the veal with any remaining sauce and serve immediately.Learn more about Cooking