Hamdi Saidani This Ina Garten Veal Scallopini is another easy and delicious veal recipe that Ina Garten recommends to try. This Ina Garten Veal Scallopini recipe is made with tender veal cutlets, and cooked with a sauce made of lemon, capers, and butter.
In this recipe, Ina starts by frying the veal cutlets in vegetable oil until they are browned on both sides. Next, she makes the sauce, which is a flavorful blend of capers, white wine, and lemon juice. After that, she combines the veal and sauce, serving it over fresh arugula for a balanced meal.
Serve this Veal Scallopini over a bed of arugula, drizzled with lemon-caper sauce, and enjoy the taste of tender veal paired with zesty and buttery flavors.
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
- Get Ready: Gather all your ingredients. Make sure the veal is dry by patting it with paper towels. Sprinkle a bit of salt over it.
- Heat the Pan: Put vegetable oil in a large frying pan. Turn the heat to medium-high. The pan should be big enough to fit all the veal in one layer.
- Cook the Veal: Place the veal in the pan, making sure they are not too close to each other. Cook for 2 minutes or until the veal starts to brown. Flip and cook the other side for another 2 minutes. Move cooked veal to a plate. If you have more veal, repeat this step.
- Make the Sauce: Put the pan back on the heat. Add capers and let them sizzle for 30 seconds. Pour in white wine and scrape any brown bits from the pan. Let it cook until the wine reduces to half, about 2 minutes. Add lemon juice and mix. Add pieces of butter to make the sauce creamy. Taste and add more salt if needed.
- Serve: Divide arugula among 4 plates. Drizzle some sauce over the arugula. Place the veal on top. Pour the remaining sauce over the veal. Serve right away.
What Sides To Serve With Veal Scallopini
Serve this ina garten veal scallopini with Ono Hawaiian Bbq Macaroni Salad, Naan Bread or Charlie Bird Salad.
How Long Does Veal Scallopini Last
Store leftover Veal Scallopini in the fridge for up to 3 days in an airtight container. For longer storage, freeze it for up to 2 months.
How To Reheat Leftover Veal Scallopini
To reheat your leftover Veal Scallopini, place it in a baking dish and cover it with foil. Bake in a preheated oven at 300 F for about 15 minutes, or until it’s hot.
Check out More Recipes From Ina Garten:
Ina Garten Veal Scallopini Recipe
Description
This Ina Garten Veal Scallopini is another easy and delicious veal recipe that Ina Garten recommends to try. This Ina Garten Veal Scallopini recipe is made with tender veal cutlets, and cooked with a sauce made of lemon, capers, and butter.
Serve this Veal Scallopini over a bed of arugula, drizzled with lemon-caper sauce, and enjoy the taste of tender veal paired with zesty and buttery flavors.
Ina Garten Veal Scallopini Ingredients
How To Make Ina Garten Veal Scallopini
- Gather all your ingredients. Make sure the veal is dry by patting it with paper towels. Sprinkle a bit of salt over it.
- Put vegetable oil in a large frying pan. Turn the heat to medium-high. The pan should be big enough to fit all the veal in one layer.
- Place the veal in the pan, making sure they are not too close to each other. Cook for 2 minutes or until the veal starts to brown. Flip and cook the other side for another 2 minutes. Move cooked veal to a plate. If you have more veal, repeat this step.
- Put the pan back on the heat. Add capers and let them sizzle for 30 seconds. Pour in white wine and scrape any brown bits from the pan. Let it cook until the wine reduces to half, about 2 minutes. Add lemon juice and mix. Add pieces of butter to make the sauce creamy. Taste and add more salt if needed.
- Divide arugula among 4 plates. Drizzle some sauce over the arugula. Place the veal on top. Pour the remaining sauce over the veal. Serve right away.
