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.
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.