Vitela A Madrilena Recipe
Veal scaloppini sautéed in lemon and white wine sauce. Served with roasted potatoes and vegetables.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Veal
Pound the veal scaloppini to about 1/4 inch thickness. Season both sides with salt and black pepper. Dredge the veal in flour, shaking off the excess.
- 2
Sauté the Veal
In a large skillet, heat olive oil and one tablespoon of butter over medium-high heat. Add the veal and cook for about 2-3 minutes on each side until golden brown. Remove the veal from the skillet and set aside.
- 3
Make the Sauce
In the same skillet, add the minced garlic and sauté for 30 seconds. Pour in the white wine and lemon juice, scraping up any brown bits from the bottom of the skillet. Let it simmer for about 5 minutes until slightly reduced.
- 4
- 5
Serve
Serve the veal hot with the sauce drizzled over it, alongside roasted potatoes and vegetables.
