Mohamed Shili A savory recipe from Ina Garten is this Veal Scallopini, made with veal cutlets, vegetable oil, capers, white wine, and lemon juice. This Veal Scallopini recipe offers a luxurious dinner that takes about 20 minutes to prepare and can serve up to 4 people.
Ina Garten Veal Scallopini Ingredients
- 1-pound veal cutlets
- 1/4 teaspoon salt, add more to taste
- 2 teaspoons vegetable oil
- 2 tablespoons capers, drained
- 1/4 cup white wine
- 2 tablespoons lemon juice
- 3 tablespoons butter, cut into pieces
- 4 cups arugula, for serving
How To Make Ina Garten Veal Scallopini
- Dry the Veal: Take your veal cutlets and pat them thoroughly dry with some paper towels, then season lightly with a sprinkle of salt.
- Heat Your Pan: Pour vegetable oil into a large frying pan and turn the heat up to medium-high, ensuring your pan is ready for the veal.
- Cook the Veal, First Side: Place the veal cutlets in the hot oil, spacing them so they don’t touch each other, and cook undisturbed for about 2 minutes until they start to brown.
- Cook the Veal, Second Side: After they brown, flip each cutlet to sear the other side for another 2 minutes, then transfer them to a plate.
- Prepare for the Sauce: If you have more veal, repeat the cooking process; otherwise, start on the sauce by adding capers to the same pan.
- Make the Sauce: Let the capers sizzle for about 30 seconds before adding white wine to deglaze the pan, scraping up any flavorful bits, then reduce the wine by half, stir in the lemon juice, and finally, whisk in butter pieces until your sauce is smooth and creamy.
- Plating: Divide the arugula among four plates, drizzle some sauce over each, top with a veal cutlet, and then spoon the remaining sauce over the veal.
Recipe Tips
- Add some herbs: To enhance the flavor, consider adding a few sprigs of fresh thyme or rosemary to the sauce while it simmers.
- Use high-quality wine: Choose a good quality white wine for the sauce; it significantly impacts the depth of flavor.
- Try different oils: Experiment with olive oil instead of vegetable oil for a richer, more nuanced taste.
- Adjust the butter: If you prefer a lighter sauce, reduce the butter to two tablespoons and add a splash of chicken broth.
What Sides To Serve With Veal Scallopini
Serve your sophisticated Veal Scallopini with garlic mashed cauliflower, sautéed spinach with pine nuts, roasted cherry tomatoes, lemon asparagus, and a quinoa salad for a balanced meal.
You can also pair it with caramelized Brussels sprouts or a fennel citrus salad for a refreshing twist.
How To Store Veal Scallopini Leftovers
To Refrigerate: Place the leftover Veal Scallopini in an airtight container and refrigerate. It’s best consumed within 3 days for optimal freshness and taste. Ensure the container is sealed properly to maintain the quality of the meal.
To Freeze: Freezing this dish is not recommended as the sauce may separate and the veal could become tough. Instead, enjoy it fresh or store in the refrigerator.
How To Reheat Leftover Veal Scallopini
In The Oven: Preheat your oven to 350°F. Place the Veal Scallopini in a baking dish and cover loosely with foil. Reheat for about 10-15 minutes, or until heated through. This method helps maintain its moisture and flavor.
In The Microwave: Place the Veal Scallopini in a microwave-safe dish and cover with a damp paper towel. Heat on medium power for 1-2 minutes, stirring the sauce halfway through to ensure even heating.
In The Air Fryer: Reheating in the air fryer is not recommended for this dish as the high air circulation can dry out the veal and disrupt the sauce’s consistency.
Frequently Asked Questions
Can I use chicken instead of veal for this recipe?
Yes, you can substitute chicken cutlets for veal in this recipe. Ensure that they are thinly sliced to maintain a similar cooking time and texture. Adjust cooking times as needed, since chicken may cook faster or slower depending on thickness.
What type of white wine works best for the sauce?
For the sauce in this recipe, a dry white wine like Sauvignon Blanc or Pinot Grigio is ideal. These wines add the necessary acidity and depth to balance the richness of the butter and the saltiness of the capers.
Ina Garten Veal Scallopini Nutrition Facts
- Calories: 310 kcal
- Carbohydrates: 2g
- Protein: 24g
- Fat: 22g
- Saturated Fat: 9g
- Cholesterol: 115mg
- Sodium: 480mg
- Potassium: 380mg
- Fiber: 0g
- Sugar: 1g
Check out More Recipes From Ina Garten:
Ina Garten Veal Scallopini Recipe
Description
A savory recipe from Ina Garten is this Veal Scallopini, made with veal cutlets, vegetable oil, capers, white wine, and lemon juice. This Veal Scallopini recipe offers a luxurious dinner that takes about 20 minutes to prepare and can serve up to 4 people.
Ina Garten Veal Scallopini Ingredients
How To Make Ina Garten Veal Scallopini
- Dry the Veal: Take your veal cutlets and pat them thoroughly dry with some paper towels, then season lightly with a sprinkle of salt.
- Heat Your Pan: Pour vegetable oil into a large frying pan and turn the heat up to medium-high, ensuring your pan is ready for the veal.
- Cook the Veal, First Side: Place the veal cutlets in the hot oil, spacing them so they don’t touch each other, and cook undisturbed for about 2 minutes until they start to brown.
- Cook the Veal, Second Side: After they brown, flip each cutlet to sear the other side for another 2 minutes, then transfer them to a plate.
- Prepare for the Sauce: If you have more veal, repeat the cooking process; otherwise, start on the sauce by adding capers to the same pan.
- Make the Sauce: Let the capers sizzle for about 30 seconds before adding white wine to deglaze the pan, scraping up any flavorful bits, then reduce the wine by half, stir in the lemon juice, and finally, whisk in butter pieces until your sauce is smooth and creamy.
- Plating: Divide the arugula among four plates, drizzle some sauce over each, top with a veal cutlet, and then spoon the remaining sauce over the veal.
