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SAUTÉED VEAL CUTLETS OR SCALOPPINE
4 servings

Serve simply, as in this recipe, or try any of the variations that follow. For tips on pounding veal into cutlets, see here.

Preheat the oven to 180°F. Have ready an ovenproof platter. Pound to slightly less than ¼ inch thick:

  • 1 pound veal cutlets

Season with:

  • ½ teaspoon salt
  • ½ teaspoon black pepper

Dredge in:

  • ½ cup flour

Shake off the excess. Heat in a large skillet over medium-high heat:

  • 1 tablespoon olive oil
  • 1 tablespoon butter

Brown the cutlets in batches, being careful not to crowd the skillet, and cook quickly, 30 to 60 seconds each side. Transfer to the platter as the cutlets brown and keep warm in the oven. Add more oil and butter to the skillet as needed. You may serve the cutlets simply seasoned to taste with:

  • Salt and black pepper
  • Lemon juice

Or keep them warm in the oven, drain off most of the fat, and make, if desired:

Pour the sauce over the veal and, if desired, serve garnished with:

Meat