This dish is one of the ones that has dozens, if not hundreds of interpretations. The only real definition for Veal Scaloppine is that veal scallops be sauteed in a decent
butter sauce of some sort, hopefully chock full o’ Italian ingredients. Vermouth and Lemon meet these requirements nicely, although oranges, capers, marsala also would have done in a pinch. This recipe is not the end all be all. It is simply the one I choose to make today.
With the veal, you can pound the scallops flat or not, I chose not, for no other reason than I think that the veal medallions were tender enough without me going to town on them with a mallet.
I’m not sure if this dish is Ligurian in its ancestry, so I’m not going to count it among the three. Consider this one a freebie.
- 1 1/2 lb veal scallops
- 1 teaspoon ground pepper
- 1/2 cup AP Flour
- 5 Tablespoons Butter
- 1 Tablespoon Olive Oil
- 1/3 cup dry vermouth
- 2 Tablespoons Lemon Juice
- 2 teaspoons grated Lemon Zest
Coat the scallops with salt and pepper to your preference. Dip them into flour, coating them lightly but thoroughly. Tap them to remove any excess flour.
Heat 3 Tablespoons of butter and the Tablespoon of oil in a large skillet over high heat. For you high heat fanatics, this here is your time to shine. Once the butter has been thoroughly melted, add as many pieces of the veal that fit. Brown for 2 minutes on one side. Flip with tongs and cook for another 2 minutes. They should be brown but not burnt. Place them in a serving dish or on a plate.
Add the vermouth to the still hot and heated skillet. Add the remaining butter and combine well, ensuring you get all of the tasty brown bits stuck to the bottom that had been left behind by the veal. Reduce by 1/2. Pour over the scallops and top with the lemon juice and the lemon zest.
Plate and serve!