veal scaloppini

A menu with fall flavors, an entree that comes together in less than 15 minutes and a winning make-ahead dessert–that’s our idea of a perfect dinner.

To start:

Everything about our Fennel and Granny Smith Salad with Blue Cheese says “autumn.” If you have one, use a mandoline to shave the fennel and onion; otherwise a sharp knife will do the job nicely.

Main event:

Lia’s Veal Scaloppini with Shallot-Caper Sauce will impress everyone, yet you can make it in less than 15 minutes and it yields superb flavor.

On the side:

Whip up a batch of Celery Root, Potato and Apple Mash (you’ll have some leftovers, which reheat beautifully for dinner another night), and round out the plate with our colorful Green Beans with Frizzled Shallots.

Sweet finish:

I made a batch of Cheryl’s Mini Dark Chocolate Puddings with Shaved Chocolate the other night to quell a chocolate craving. High-quality dark chocolate and brown sugar lend these puddings intense flavor, so a petite serving really does satisfy.

To drink:

I consulted with my friend, John, who’s studying to be a master sommelier and has a terrific palate for matching food and wine. His top recommendation: a pinot gris from Oregon or Alsace. It has a touch of green fruit and citrus to complement the veal. Open a bottle, which you can use in the pan sauce, then enjoy the rest with the meal!

This dish is a fresh twist on the classic veal piccata. Although it has an air of elegance, this whole dish comes together in less than 15 minutes.

veal-scaloppini-recipe 2 teaspoons minced lemon zest
1 tablespoon minced parsley
2 tablespoons butter, divided
2 tablespoons olive oil
1/4 cup white whole wheat flour
Sea salt and freshly ground pepper, to taste
4 (4-ounce) veal cutlets, pounded to 1/2-inch thickness
1/4 cup minced shallots
1/4 cup white wine
2 tablespoons freshly squeezed lemon juice
2 tablespoons capers, rinsed

Preheat oven to 200 degrees F. Place an ovenproof platter on the middle rack.

Mix together lemon zest and parsley in a small bowl, and set aside.

Heat a large skillet (not nonstick) over medium-high heat. Add 1 tablespoon butter and the oil to pan.

While pan is heating, mix together flour, salt and pepper on a wide plate, and dredge veal cutlets. Swirl the butter and oil around the pan, shake off excess flour from cutlets and sear for about 2 minutes per side. When nicely browned on both sides, transfer to the platter in the oven.

Add shallots to the pan and saute for 3 minutes, until softened and brown. Pour in white wine and cook for 1 minute, while scraping up the browned bits in the pan (the fond) with the flat edge of a stiff spatula.

Remove pan from heat and swirl in remaining 1 tablespoon butter, lemon juice and capers. Season to taste with additional salt and pepper.

Serve cutlets drizzled with sauce and sprinkled with lemon zest and parsley.

Serves 4

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Supper Menu for 4!

Veal Scaloppini with Shallot-Caper Sauce