Ingredients for - Veal Scallopini
How to cook deliciously - Veal Scallopini
1. Stage
Flatten veal cutlets to 1/8-inch thickness. In a shallow dish, combine the flour, salt and pepper. Add the cutlets and turn to coat, shaking off any excess flour as you go. Editor's Tip: To flatten the cutlets, you can use a meat pounder like the one shown in the video or the bottom of a heavy pan. A few satisfying bashes with a rolling pin will do the trick, too.
2. Stage
In a skillet, heat 2 tablespoons butter and oil over medium heat. Add the veal cutlets, and cook until juices run clear, about one minute on each side. Remove from the pan, set aside and keep warm.
3. Stage
To the skillet, add the mushrooms, and cook and stir until tender, two to three minutes. Spoon the mushrooms over veal. Editor's Tip: The less you stir mushrooms around, the browner they get. Resist the urge to stir constantly, and you'll see (and taste) the difference that letting them cook makes.
4. Stage
Next, add the broth into the skillet, stirring to loosen any browned bits. Add parsley and remaining butter, and cook and stir until slightly thickened, one to two minutes longer. Pour the sauce over the veal and mushrooms. Editor's Tip: Use a flat-edged wooden spatula, one of our favorite minimalist kitchen tools, to get the browned bits up from your pan without scratching it.
