Veal Scaloppine with Celery and Orange

1. 1

   In a large skillet, melt 3 tablespoons of the butter in the vegetable oil over high heat.

2. 2

   When the fat is very hot, dredge the scaloppine one by one in the flour, shake off any excess and add them to the pan without crowding.

3. 3

   Brown the scaloppine quickly on both sides, about 1 1/2 minutes; transfer them to a platter.

4. 4

   Add the celery to the pan and turn the heat down to very low.

5. 5

   Add the remaining tablespoon of butter, a little salt and all the juices released by the meat.

6. 6

   Stir once or twice, cover and cook until the celery is crisp-tender, about 10 minutes.

7. 7

   Add the orange juice and orange zest and increase the heat to moderate.

8. 8

   Stir with a wooden spoon to loosen all the cooking residues from the bottom of the pan.

9. 9

   Season the scaloppine with salt and pepper and return them to the pan.

10. 10

    Turn them 2 or 3 times in the sauce until heated through.

11. 11

    Transfer the scaloppine to a warmed platter.

12. 12

    Pour the pan sauce and the celery over the meat and serve at once.

* Per serving · 4 servings · Values may vary.

No additional tips available.