Veal Scaloppine “al Limone” Recipe

Inspired by Bellini (Providence)

Time45m

Serves4

Served with Rice Pilaf

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Ingredients

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Veal Scaloppine

4 pieces veal cutlets

1/2 cups flour

4 tbs olive oil

2 tbs Butter

1/2 cups ReaLemon lemon juice

1/2 cups Chicken broth

2 tbs capers

2 tbs Parsley

to taste Celtic sea salt

to taste black pepper

Rice Pilaf

1 cups rice

2 cups Chicken broth

1 medium Onion, finely chopped

2 tbs olive oil

to taste Celtic sea salt

to taste black pepper

Method

Veal Scaloppine

Prepare the Veal

Pound the veal cutlets to about 1/4 inch thick using a meat mallet. Season with salt and black pepper.

Dredge in Flour

Dredge each cutlet in flour, shaking off the excess.

Cook the Veal

In a large skillet, heat olive oil and butter over medium-high heat. Add the veal cutlets and cook for about 2-3 minutes on each side until golden brown. Remove and set aside.

Make the Lemon Sauce

In the same skillet, add lemon juice, chicken broth, and capers. Bring to a simmer and cook for 2-3 minutes.

Combine and Serve

Return the veal to the skillet, spoon the sauce over the cutlets, and let it heat through for another minute. Garnish with parsley before serving.

Rice Pilaf

Sauté the Onion

In a saucepan, heat olive oil over medium heat. Add the finely chopped onion and sauté until translucent.

Cook the Rice

Add the rice to the saucepan, stirring to coat. Add chicken broth, salt, and pepper. Bring to a boil.

Simmer

Reduce heat to low, cover, and simmer for about 15-20 minutes until the rice is cooked and the liquid is absorbed.