Scaloppine di vitello all'agro
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Scaloppine di vitello all'agro
  Italian  
Last updated 6/12/2012 1:22:23 AM. Recipe ID 55004. Report a problem with this recipe.
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      Title: Scaloppine di vitello all'agro
 Categories: Italian, Meats
      Yield: 6 Servings
 
      2 lb Veal scaloppine
    1/2 c  All-purpose flour
           Salt and freshly ground
           Pepper to taste
    1/4 c  Butter
      1 tb Olive oil
           Juice of 2 lemons
      3 tb Chopped parsley
      2    Garlic cloves - chopped
      2 tb Capers
 
   Place scaloppine between 2 pieces of waxed paper and pound until
  thin. When pounding meat do not use a straight up-and-down movement.
  Use a sliding action so meat is stretched more than flattened (I use
  the edge of a saucer for this).  Coat meat lightly with flour.
  Sprinkle with salt and pepper.  Melt 3 tablespoons butter with oil in
  a large heavy skillet. When butter foams, add veal. Cook over high
  heat about 1 minute on each side. Veal should be light golden outside
  and pink inside.
   Place veal on a warm platter.  Add 1 tablespoon butter and lemon
  juice to skillet.  Deglaze skillet by stirring to disolve meat juices
  attached to bottom of skillet. Stir in parsley, garlic and capers.
  Taste and adjust sauce for seasoning, then spoon over veal. Serve
  immediately.
 




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Recipe ID 55004 (Apr 03, 2005)

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