Veal Scaloppine Recipe
piccata sauce, spinach gratin
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Ingredients
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Veal Scaloppine
Spinach Gratin
Method
Veal Scaloppine
- 1
Prepare the Veal
Pound the veal cutlets to about 1/4 inch thickness and season both sides with salt and black pepper.
- 2
Dredge in Flour
Place the all-purpose flour in a shallow dish and dredge each veal cutlet until evenly coated, shaking off any excess flour.
- 3
Brown the Veal
In a large skillet, heat the olive oil and 1 tablespoon of butter over medium-high heat. Once hot, add the veal cutlets and cook for about 2-3 minutes on each side, or until golden brown. Remove cutlets from the skillet and set aside.
- 4
Make the Piccata Sauce
In the same skillet, add the white wine, scraping any browned bits from the bottom. Let it reduce for about 2 minutes, then stir in the lemon juice and capers. Add the remaining tablespoon of butter and let it melt before returning the veal to the skillet. Cook for an additional 2 minutes, spooning the sauce over the veal.
Spinach Gratin
- 5
Prepare the Spinach
In a large pot, bring water to a boil and blanch the fresh spinach for about 2-3 minutes until wilted. Drain and cool in ice water, then squeeze out excess moisture and chop finely.
- 6
Make the Cream Mixture
In a skillet, melt 2 tablespoons of butter over medium heat. Add minced garlic and sauté until fragrant. Add heavy cream, salt, and black pepper, stirring to combine. Bring to a simmer.
- 7
Combine Ingredients
In a mixing bowl, combine the chopped spinach, cream mixture, and half of the grated Parmesan cheese. Stir until well combined.
- 8
Assemble the Gratin
Transfer the spinach mixture to a buttered baking dish. Sprinkle the top with the remaining Parmesan cheese and the bread crumbs.
- 9
Bake
Preheat the oven to 375°F (190°C). Bake the gratin for 20-25 minutes until the top is golden and bubbly.