Veal Scaloppini

Ingredients

1-1⁄2 pounds veal cutlets, about 1⁄4 inch thick
3⁄4 teaspoon meat tenderizer
1⁄8 teaspoon pepper
1⁄2 cup all-purpose flour
3 tablespoons vegetable oil
1 recipe sauce (recipes follow)

Instructions

If cutlets are thicker than 1⁄4 inch, place between 2 sheets of plastic wrap or waxed paper and pound to even 1⁄4-inch thickness with skillet or meat pounder. If some cutlets are thinner than 1⁄4 inch, pound to even 1⁄8-inch thickness then fold in half. Pat cutlets dry with paper towels. Sprinkle tenderizer and pepper evenly over both sides of cutlets.
Place flour in rimmed baking sheet and spread to thin, even layer. Heat 1 tablespoon oil in 12-inch nonstick skillet over high heat until just smoking. Dredge first batch of cutlets in flour on 1 side only, shake off excess, and place in skillet, floured side down, making sure cutlets do not overlap. Cook, without moving cutlets, until well browned, 1 to 1-1⁄2 minutes. Flip with tongs and cook until second sides are no longer pink and cutlets feel firm when pressed, about 30 seconds. Transfer cutlets to platter and tent loosely with aluminum foil. Repeat to cook remaining cutlets in 2 batches, using additional 1 tablespoon oil for each batch. (If skillet becomes too dark after cooking second batch, rinse before continuing.) Return pan to medium heat, finish pan sauce, pour over cutlets, and serve.

Veal Scaloppini

Ingredients

Instructions

Tags

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