Veal Scalloppine Picatta

1. 1

   Warm a serving dish in low oven or microwave.

2. 2

   Spread flour in a plate and lightly dip both sides of scallops in it, shaking off excess.

3. 3

   Meanwhile, in a large, heavy skillet over medium-high heat, warm 2 tablespoons of the butter with the oil until very hot and fragrant.

4. 4

   Add scallops (you may have to work in several batches to keep them uncrowded) and brown lightly on both sides (about 1 minute per side).

5. 5

   Remove immediately to warmed serving dish, sprinkle with salt and pepper, and tent with foil to keep warm.

6. 6

   Pour oil out of skillet.

7. 7

   With pan off heat add lemon juice, scraping up browned bits.

8. 8

   Stir in remaining 2 tablespoons butter plus capers and 1 tablespoon of parsley.

9. 9

   Return veal to sauce and warm briefly over medium heat, turning veal in sauce to coat.

10. 10

    Return veal and sauce to serving platter, garnish with remaining 1 tablespoon parsley and lemon slices (if desired).

11. 11

    Serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.