From Daryl aka Avery:
Do you ever walk through the grocery store and think, "Hm, what's for dinner? What have I not made ever? Do I feel daring?"
Veal scallopine. By its very nature, it sounds hard to make, doesn't it? But don't let the Italian word scare you. Scallopine simply means thin cutlets, fried.
Anyway, there I was the other day, in the market, and I saw some beautiful veal in the meat section of the market and thought all of the above. New. Daring. Hungry.
I pulled up a recipe via the Internet (on my cell phone - what did we ever do without the darned contraptions?) and made sure I bought all the ingredients necessary, and then determined that I could definitely make the recipe gluten-free. After all, the flour is just a coating. It's not making anything thicker, like a soup roux.
So I returned home to make a mess. Yes, a mess. Scallopine, because it's fried, is a messy affair. But oh, so delicious! It has become my husband's new favorite meal. Of course, he's not making the mess. I did beg him to help me clean up. And he did! Begging works. Who knew?
Give yourself a good hour to make this, simply because of the mess. I made it using corn starch, which works for both regular flour eaters and gluten-free flour eaters. Serve with a crisp salad.
For the veal:
1 pound veal cutlets
4 tablespoons corn starch
1 teaspoon salt
1 teaspoon ground pepper (10 grinds)
2 tablespoons butter plus 1 tablespoon butter
1 tablespoon olive oil
1/3 – 1/2 cup chicken broth
2 teaspoons parsley flakes
1 teaspoon fresh lemon juice
1 teaspoon capers
For the grilled onions:
½ onions, sliced
1 tablespoon butter
In a small skillet, heat butter for onions. Slice onions and set in the butter. Grill on low to tender, about 5-10 minutes.
Meanwhile, in a re-sealable plastic bag, combine the corn starch, salt and pepper. Add veal; seal bag and shake to coat.
In a large skillet, heat 2 tablespoons butter and 1 tablespoon oil.
Add flour-coated veal; cook over medium heat for about 1 minute on each side. Remove and keep warm.
Stir broth into skillet, stirring up any browned bits. Add parsley and the additional tablespoon of butter. Stir and cook 2 minutes longer or until slightly thickened. Pour over veal.
Add capers and a squeeze of lemon juice. Top with grilled onions.
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