Veal Scallopini Piccata
D'Artagnan chef bio | Yield: serves 4-6
Veal Scallopini with white wine, lemon, and capers is a classic dish that comes together quickly enough for a weeknight dinner. Our exceptionally tender French veal and velvety veal demi-glace make this simple dish extra special.
- 6 cutlets (1/2” thick) cut from the Veal Top Round
- Kosher salt & freshly ground black pepper
- ¼ cup all-purpose flour, for dusting
- Clarified butter or ghee
- ½ cup dry white wine
- 1 container Veal Demi-Glace
- ½ cup water
- ½ lemon, sliced thinly
- ¼ cup capers, drained (if using salt-packed capers, rinse well before using)
- 2 tablespoons fresh lemon juice
- 2 tablespoons unsalted butter
- ¼ cup chopped flat-leaf parsley
- Place a cutlet on a cutting board and cover with plastic wrap or parchment; using a meat mallet, pound evenly until the meat is about ¼” thick, repeat with remaining cutlets. Season each side with salt and pepper then dredge the cutlets in flour, shaking off excess.
- In a large skillet, heat about 2 tablespoons of clarified butter over medium-high heat. Working in batches, add the cutlets and cook, turning once, until both sides are golden brown, about 3 minutes total. Add a little more butter to the pan in between batches if needed. Transfer cooked cutlets to a serving platter and keep warm.
- To the same skillet over medium-high heat carefully add the wine, scraping up any browned bits from the bottom of the pan. Cook until wine is reduced by half, about 3 minutes. Add demi-glace, water, and lemon slices; bring mixture to a boil and continue to cook until reduced by half again, about 6-10 minutes. Reduce heat to low then stir in capers, lemon juice, butter, and parsley; season to taste with salt and pepper. Pour sauce over the cutlets and serve immediately.