Lemonvealscallops Recipes

VEAL SCALLOPS WITH LEMON AND CAPERS

Steps:

• In a shallow dish, stir together flour and salt and dredge veal, one piece at a time, shaking off excess.
• In a large, non-stick skillet heat oil over moderately-high heat until it is hot but not smoking, and saute veal for 1 minute or until pale golden.
• Turn veal and saute 30 seconds more, or until pale golden and just springy to touch.
• Transfer to a platter and keep warm, covered.
• Add wine, lemon and capers to the skillet and simmer for 1 minute.
• Swirl in butter and parsley and pour the sauce over the veal.
• Serve with buttered rice and steamed broccoli and carrots.

LEMON VEAL SCALLOPS

Steps:

• Preheat oven to 250ºF.
• Heat half of butter in nonstick frying pan.
• When hot, add half of veal; cook 2 minutes each side over high heat.
• Set aside.
• Repeat procedure for remaining veal.
• Keep hot in oven.
• Add lemon juice to frying pan; cook 1 minute over high heat.
• Add cream and parsley; stir and continue cooking 3 to 4 minutes over high heat.
• Replace veal in frying pan and sprinkle with paprika.
• Cook 1 minute to reheat veal.

VEAL SCALOPPINI WITH LEMON CREAM SAUCE

Steps:

• Dip veal into the beaten egg, then press into the bread crumbs. Gently shake off excess, and set aside.
• Heat olive oil in a large skillet over medium-high heat. Add breaded scaloppini, and cook until golden brown on both sides, and no longer pink on the inside, about 4 minutes per side. Remove to a paper towel lined plate, and keep warm.
• Pour in lemon juice and white wine. Increase heat to high, and bring to a boil. Boil for 1 minute. Dissolve the cornstarch in about 2 tablespoons of chicken broth, and set aside. Pour the remaining chicken broth into the skillet, season with garlic pepper and lemon pepper, and bring to a boil. Once the sauce is boiling, stir in the dissolved cornstarch, and cook until thickened and clear, about 1 minute. Remove the sauce from the heat, then whisk in heavy cream. Place the veal on a serving platter, and pour sauce overtop to serve.

LEMON VEAL SCALOPPINE

Steps:

• Heat oil& butter in a large non stick pan until it is foaming.
• Add the sage leaves and lightly floured scaloppine.
• Season and briefly cook on each side.
• Add wine and reduce quite heavily.
• Remove the veal and set aside.
• Add lemon juice and cream to the pan.
• Mix well and cook until reduced to a sauce consistency.
• Taste to see if you need any more seasoning, then return veal to the pan and gently heat.
• Great served with some green beans or asparagus.

VEAL SCALLOPS WITH LEMON AND CAPERS

Steps:

• In a shallow dish stir together the flour and the salt and in the flour mixture dredge the veal, 1 piece at a time, shaking off the excess. In a large non-stick skillet heat the oil over moderately high heat until it is hot but not smoking and in it sauté the veal for 1 minute, or until it is pale golden. Turn the veal and sauté it for 30 seconds more, or until it is pale golden and just springy to the touch. Transfer the veal to a platter and keep it warm, covered. Add to the skillet the wine, the lemon, and the capers and simmer the mixture for 1 minute. Swirl in the butter and the parsley and pour the sauce over the veal.