Monday, April 21, 2014

Veal Scallopini

Thin veal cutlets served with tomatoes, mushrooms, and spinach in a white wine sauce.


Veal Scallopini:  thin veal cutlets with tomatoes, mushrooms, and spinach in a white wine sauce.



I've never cooked veal scallopini before.  I don't seek out veal to buy, but I always check the discount bin at our grocery store (so does my husband).  Any food or meat that is close to it's expiration date or just isn't popular is usually 30-50% off.  It's a great way to eat good cuts of meat for pretty inexpensively you just have to cook it or freeze it that day.  Shopping this way has definitely broadened my cooking.  There are lots of meats and food I would normally never buy, because I'm not familiar with it or it's just too expensive, that come home when 50% off.  My husband has great faith in me, I still pass by some that I don't know how to cook, but he always says "you'll figure out something".  I think he was actually the one who brought the veal scallopini home.

Veal Scallopini:  thin veal cutlets with tomatoes, mushrooms, and spinach in a white wine sauce.

As with anything I'm unfamiliar with I searched on line for "how to cook veal scallopini".  The internet is so great I almost never pick up a cookbook any more and I'm able to find so many recipes from so many cuisines with just the push of a button.  So I sifted through a few recipes until I found something that used ingredients I had or could easily find and seemed relatively simple.  I settled on Adam Siegel's Veal Scallopini.

Veal Scallopini:  thin veal cutlets with tomatoes, mushrooms, and spinach in a white wine sauce.

Veal Scallopini

Slightly modified from Adam Siegel's Veal Scallopini

Ingredients:

4 veal cutlets also called scallopini
salt and pepper to taste
flour
olive oil
2 Tbsp butter
1/2 pound spinach
1/2 cup sliced caremini mushrooms
1/2 cup white wine
Juice of 1/2 lemon
1/2 cup chicken broth
1/2 cup halved grape tomatoes

Veal Scallopini:  thin veal cutlets with tomatoes, mushrooms, and spinach in a white wine sauce.

Pound the veal cutlets, with the smooth side of a meat mallet (or bottom of a heavy fry pan) until about 1/8 of an inch thick.

Make sure you have all of the ingredients out and ready (this cooks quick).

Season both sides of the veal and dredge in flour (shake off excess).  Heat a large skillet over medium high heat (I used cast iron).  Pour in about 1 Tbsp oil and cook the veal, one at a time, about 2 minutes per side, until cooked through and browned (it's thin so it doesn't take long, add more oil as needed).  Remove the veal from the pan and set aside on a plate, cover or put in a warm oven to keep warm.  Pour out oil.

In the same pan, over medium high heat, melt a bit (about 1/2 Tbsp) of the butter.  Toss in the spinach and cook just until wilted (I cooked mine too long, it was still good just didn't look as pretty) then remove from pan and place on serving tray or plates and keep warm.

Again place the same pan back over medium high heat.  Melt 1/2 Tbsp butter and saute the mushrooms in it until they are softened.  Pour in the wine and reduce by half.

Add the lemon juice and the chicken broth and again reduce by half.  Add the tomatoes and the last of the butter (about 1 Tbsp).  Remove from the heat when the butter is thoroughly incorporated.

You can place the veal back in the sauce to reheat it if necessary.  Place 2 cutlets on top of the spinach and pour the sauce over the top.  Serve immediately.

Makes 2 servings.

Enjoy.

Veal Scallopini:  thin veal cutlets with tomatoes, mushrooms, and spinach in a white wine sauce.



Linked to:  Much Ado, The Yuck Stops Here, Two Cup Tuesday, See Ya in the Gumbo, Tasty Tuesday, LouLou Girls, Brag About It, Whimsy Wednesday, Wednesday Roundup, Full Plate, Freedom Fridays, Eat Create Party, Best of te Weekend, Show Stopper, Saturday Night Fever

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8 comments:

  1. "you'll figure out something" is such a nice compliment...filled with confidence in your cooking talents!

    Your scallopini looks like a nice, light, summery dish. I've never cooked with veal. I don't think I've even seen it at my grocery store!

    Thank you for stopping in this week and linking.

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  2. This looks really amazing! I love mushrooms. I have never cooked veal either. But a recipe like this sure makes me want too. Thanks!

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  3. Thanks for the party Michelle. I always get a little confidence boost when my husband says that and even more when I do 'figure something out'. I had never seen veal at my grocery store before either but it ended up in the clearance bin some how.

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  4. Thanks Denise. I'm sure you could use even more mushrooms in this recipe if you wanted they tasted great after cooking in the wine sauce.

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  5. Kim Daniels LewisApril 26, 2014 at 5:54 AM

    Yummy! Pinned! Thanks again! Lou Lou Girls

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  6. My Husband would just love this dish, he is a big Veal lover, it looks delicious.

    Hope you are having a great weekend and thanks so much for sharing your awesome recipe with Full Plate Thursday.
    Come Back Soon!
    Miz Helen

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  7. What a great idea to try something new or get a discount on something you love but wouldn't otherwise get to enjoy! Your Veal Scallopini looks delicious to boot! Thanks so much for sharing on The Yuck Stops Here this week! Hope to see you next week, we'll be starting the party on Tuesday evening at 6pm ET instead of Monday from now on. HUGS

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  8. We love veal in my family! What a great recipe! Thanks so much for stopping by and linking up to The Yuck Stops Here! We have changed the day we go live. Starting this week you can link up with us starting on Tuesday @ 6:00 pm EST. Hope to see you there!

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