Tuesday, May 19, 2009

Cooking Tips: Veal Scaloppine with Lemon

I don’t cook veal cutlets as regularly as chicken cutlets, but when I do, I like to use Marcella Hazan’s recipe for Veal Scaloppine with Lemon from the book "Essentials of Classic Italian Cooking."  [Disclaimer:The Cooking Accountant is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.]

The tender veal scallops taste so delicate covered in the lemon and butter sauce!

I actually found veal scaloppine on sale for $10/lb (usually I buy veal cutlets and tenderize them) so I made this dish for dinner this evening. Unfortunately, we were so hungry that I didn't get a chance to take a picture of the dish before the food was devoured!

I would like to share the recipe with you (I assume I have to get permission to post the recipe), so here’s a link for Veal Scaloppine with Lemon. The instructions are paraphrased, so they're not as detailed as Marcella Hazan’s, but the ingredients are the same (except they omitted the flour on a plate).

Some cooking tips I've learned from the book and from my experiences making this recipe:
  • To tenderize the veal (if you didn't purchase it tenderized by the butcher), I place the veal between a folded sheet of plastic wrap and hit it with the meat tenderizer. Instead of just pounding the veal, I hit it and draw the tenderizer towards me. This stretches out the veal. You don’t want to rip it apart, just get it thin and flat
  • I follow Marcella’s advice to dredge the veal scallops in flour right before putting them in the pan; any earlier and the flour will become soggy
  • After taking out the veal, I like to put my drained spaghetti into the saucepan to mop up the remaining sauce before adding it to the plate
I will post a picture and link to this post next time I make Veal Scaloppine with Lemon. What’s your favorite veal recipe?

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