Recipe for Veal Scaloppine with Capers
Delicious meat dish: veal scaloppine sautéed with butter, white wine, lemon juice, and capers, served hot. Add toasted pine nuts for a unique and crunchy twist. Perfect with light sides like fresh salad or steamed vegetables. Enjoy!
Instructions
- In a large skillet, melt the butter over medium heat.
- Carefully place the veal scaloppine in the skillet and let them brown until golden on both sides.
- Sprinkle the scaloppine with a generous splash of white wine and a bit of lemon juice to enhance the flavor.
- Salt to taste and continue cooking over low heat for about 10 minutes, turning the scaloppine frequently for even cooking.
- Meanwhile, rinse the capers thoroughly under running water to remove excess salt.
- Add the capers to the skillet with the scaloppine and let everything simmer for a few minutes before turning off the heat.
- Serve the veal scaloppine with capers hot, perhaps accompanied by a light side dish such as fresh salad or steamed vegetables.
Notes
For an original touch and a crunchy note, add a handful of toasted pine nuts to the recipe along with the capers in the final cooking stage. This addition will not only enrich the dish nutritionally, but also offer a surprising variation in texture that will delight the palates of your diners.