Chef Michelle Bernstein-Martinez

Veal Scaloppini

Ingredients

1 lb. Veal, cut into ½ inch slices, pound until ¼ inch thick
½ cup AP flour
2 tablespoons olive oil
2 tablespoons butter
¼ teaspoon crushed chili flakes
1 shallot, minced
2 garlic cloves, minced
1.5 tablespoons fresh lemon juice
Zest of 1 lemon
2 tablespoons capers
2 tablespoons fresh Italian parsley, chopped

Directions:

Pat the Veal dry and season with salt and pepper.

Dredge the veal slices into the flour, shaking off the excess.

Heat the oil in the skillet on high heat. Sauté the veal until golden on both sides, just barely cooking through (about 2 minutes total) lower the heat to medium, add the butter, chili flakes, shallot and garlic, cook for 1 minute.

Add the lemon, zest, capers, parsley and season salt and pepper.

Shake the pan a little and serve immediately.