Veal scaloppini with lemon, capers and mushrooms
Grain Fed veal, Milk Fed Veal
Veal Cutlets
20min
Preparation
15min
Cooking
2
Portions
Ingredients
- 8 Fontaine Family veal cutlets
- Salt and ground black pepper to season
- 60 ml (1/4 cup) plain flour for dusting
- 60 ml (1/4 cup) olive oil as needed
- 30 ml (2 tbsp) butter as needed
- 125 ml (1/2 cup) sliced mushrooms
- A few sprigs of Italian parsley for garnish (optional)
Lemon Sauce
- Juice of 1 lemon
- 60 ml (1/4 cup) white wine
- 60 ml (1/4 cup) butter as needed
- 60 ml (1/4 cup) capers, drained
- 1 lemon, thinly sliced for garnish
Preparation
- For optimal tenderness: before cooking, flatten the cutlets using a meat mallet.
- Salt and pepper both sides of the veal cutlet, coat with flour and shake off excess.
- Heat the oil and butter in a large pan over high heat. Once the oil is very hot, add the cutlets and cook for 30 seconds on each side or until golden, then transfer them to a dish and set aside. You will need to sauté the cutlets in batches. If you try to fit too many slices into the pan, you won't get that golden brown crust.
- Add more oil and butter if necessary and sauté the mushrooms until golden brown, remove with a slotted spoon and set aside.
- Reduce heat to low. Add lemon juice and wine to deglaze.
- Add capers, sauteed mushrooms and butter to the sauce.
- Return cutlets to the sauce and mix well.
- Garnish with parsley sprigs. (optional)
Side dishes
Serve with seasonal vegetables and roasted potatoes or with buttered noodles seasoned with garlic.
Tips and Tricks
For optimal tenderness: before cooking, flatten the cutlet with a meat tenderizer.