July 30, 2010

Sicilian Style Veal

I love me some veal. Veal marsala? Yum. Veal parmigiana? Yum. Veal shanks? Yum. Veal in general, anyway you make it it just yum, yum, yum.

I wanted to try something different though, where the flavor of the veal really had the opportunity to shine through and not be overpowered by another thick sauce. Don't get me wrong, I love a good marinara or marsala sauce, but sometimes I just want a meaty veal taste without all the other stuff. And also don't particularly feel like slaving over the stove.

So I give you: Sicilian style veal, delicious. By simply browning the veal in a butter/oil combination it intensifies the rich, meaty flavor and allows it to really shine through. And finishing the dish off with the lemon juice adds that fresh kick that everyones taste buds love.

Simple. Easy. Delicious. Veal!

Sicilian Style Veal

1 pound worth of Veal Scallopini
4 tbs. butter
1 tbs. vegetable oil
salt & pepper to taste
juice of 1 lemon
1/4 cup chopped fresh parsley

In a large saucepan, heat 3 tbs. of butter and the oil over medium heat until melted and hot. Season the veal on both sides with generous salt and pepper. When the pan is ready, add as many scallopini that can fit into the pan without crowding (I did two batches of four) and cook for about 2 minutes on each side or until they are a delicious brown color and cooked though. Transfer to a warm plate while cooking the other pieces.

After all the scallopini have been cooked, transfer them all to the warm plate. In the saucepan, add the remaining 1 tbs. of butter and the juice of one lemon to degalze all of the yummy brown bits from the pan, my favorite part :) Add the veal back into the pan along with the parsley, turning them to coat with the succulent butter sauce. Serve immediately.

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