Veal Scallopini Recipe
Lightly floured, thinly-sliced veal, artichoke hearts, capers, lemon, garlic, white wine, Alfredo sauce, served over linguine with vegetable of the day. Served with either our house salad, Caesar salad or soup
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Ingredients
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Main Ingredients
Salad or Soup
Method
Cooking the Veal
- 1
Prepare and Dredge the Veal
Begin by placing the veal cutlets between two sheets of plastic wrap. Use a meat mallet to pound them to about 1/4 inch thick. Season with salt and pepper. Dredge each cutlet in flour, shaking off any excess.
- 2
Cook the Veal
In a large skillet over medium-high heat, add 2 tablespoons of olive oil. Once hot, add the floured veal cutlets in batches, cooking for about 2-3 minutes on each side until golden brown. Remove from the skillet and set aside.
Making the Sauce
- 3
Sauté Garlic and Deglaze
In the same skillet, add a bit more olive oil if necessary. Add the minced garlic and sauté for about 30 seconds until fragrant. Pour in the white wine to deglaze the pan, scraping up any browned bits.
- 4
Add Remaining Ingredients
Stir in the artichoke hearts, capers, lemon juice, and the cooked veal cutlets. Let simmer for about 5 minutes, allowing the flavors to meld. Finally, add the Alfredo sauce and stir to combine. Cook for an additional 2 minutes until heated through.
Cooking the Pasta
- 5
Serving
- 6
Plate the Dish
To serve, place a portion of linguine on each plate, spoon the veal scallopini with sauce over the top. Serve with the vegetable of the day on the side and your choice of house salad, Caesar salad, or soup.