Veal Capellini
Indulge in the elegance of Veal Capellini, a dish that combines tender veal medallions with delicate capellini pasta, all enveloped in a luxurious lemon-caper butter sauce. Perfectly pan-seared veal brings a golden, savory richness, while the sauce, infused with garlic, white wine, and fresh lemon juice, delivers a bright and zesty balance. Capers add a punch of briny flavor, complementing the velvety pasta that’s gently tossed to absorb every drop of the flavorful sauce. Finished with fresh parsley and a sprinkling of Parmesan cheese, this recipe is a restaurant-quality meal that can be made at home in under 40 minutes. Ideal for special occasions or an indulgent weeknight dinner, Veal Capellini is sure to impress with its combination of refined taste and comforting textures.
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Recipe Information
Ingredients
- 4 pieces Veal medallions
- 8 ounces Capellini pasta
- 0.5 cups All-purpose flour
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 2 tablespoons Olive oil
- 4 tablespoons Unsalted butter
- 2 cloves Garlic, minced
- 0.5 cups Dry white wine
- 0.75 cups Chicken stock
- 3 tablespoons Fresh lemon juice
- 2 tablespoons Capers, drained
- 2 tablespoons Fresh parsley, chopped
- 0.25 cups Parmesan cheese, grated
Instructions
Season the veal medallions with salt and pepper on both sides.
Dredge the veal in all-purpose flour, shaking off any excess.
In a large skillet, heat the olive oil and 2 tablespoons of butter over medium-high heat.
Add the veal medallions to the skillet and cook for 2-3 minutes per side, or until golden brown. Remove the veal and set aside on a plate.
Lower the heat to medium and add the remaining 2 tablespoons of butter to the skillet.
Add the minced garlic and sauté for 30 seconds, stirring constantly to prevent burning.
Deglaze the skillet with the white wine, scraping up any browned bits from the bottom.
Stir in the chicken stock, lemon juice, and capers. Let the sauce simmer for 5-7 minutes until slightly reduced.
Meanwhile, bring a large pot of salted water to a boil and cook the capellini pasta according to the package instructions. Drain and set aside.
Return the veal medallions to the skillet and spoon some of the sauce over them. Simmer for another 2-3 minutes until the veal is heated through.
Add the cooked capellini to the skillet and gently toss it in the sauce to coat evenly.
Sprinkle the dish with fresh parsley and grated Parmesan cheese before serving.
Serve immediately and enjoy!
Nutrition Facts
Calories |
1785 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 71.7 g | 92% | |
| Saturated Fat | 20.8 g | 104% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 376 mg | 125% | |
| Sodium | 3467 mg | 151% | |
| Total Carbohydrate | 126.4 g | 46% | |
| Dietary Fiber | 6.3 g | 22% | |
| Total Sugars | 5.0 g | ||
| Protein | 134.3 g | 269% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 351 mg | 27% | |
| Iron | 12.8 mg | 71% | |
| Potassium | 1726 mg | 37% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
