Veal Scaloppine Alla Jack
Delight your taste buds with Veal Scaloppine alla Jack, a luxurious Italian-inspired dish that balances tender veal cutlets with a tangy, buttery pan sauce. This recipe features golden, lightly floured veal cooked to perfection and infused with flavors of garlic, white wine, lemon juice, and briny capers. Each cutlet is simmered in the rich, aromatic sauce, then finished with a sprinkle of fresh parsley and a garnish of vibrant lemon slices for an elegant touch. Perfect for a dinner party or a special weeknight treat, this easy yet impressive recipe is ready in just 35 minutes and pairs beautifully with creamy mashed potatoes, pasta, or lightly sautéed vegetables. Whether you're a fan of classic Italian cuisine or looking for a show-stopping main course, Veal Scaloppine alla Jack is guaranteed to impress!
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Recipe Information
Ingredients
- 1 lb Veal scaloppine (thinly sliced veal cutlets)
- 0.5 cup All-purpose flour
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 4 tablespoons Unsalted butter
- 2 tablespoons Olive oil
- 2 Garlic cloves (finely minced)
- 0.5 cup Dry white wine
- 0.5 cup Chicken stock
- 2 tablespoons Lemon juice (freshly squeezed)
- 2 tablespoons Capers (drained and rinsed)
- 2 tablespoons Fresh parsley (chopped)
- 4 Lemon slices (for garnish)
Instructions
Place the veal scaloppine between two sheets of plastic wrap. Pound each cutlet gently with a meat mallet until they are about 1/4 inch thick.
In a shallow dish, combine the flour, salt, and pepper. Dredge each veal cutlet in the mixture, shaking off any excess flour. Set aside.
In a large skillet, heat 2 tablespoons of unsalted butter and 1 tablespoon of olive oil over medium-high heat until melted and hot.
Working in batches, cook the veal cutlets for about 1-2 minutes per side, or until golden brown. Remove the cooked veal to a plate and cover with foil to keep warm.
Reduce the heat to medium. Add the remaining 2 tablespoons of butter and 1 tablespoon of olive oil to the skillet. Once melted, add the minced garlic and sauté for 30 seconds, until fragrant.
Deglaze the skillet by adding the white wine. Cook for about 2 minutes, scraping up any browned bits from the bottom of the pan.
Add the chicken stock, lemon juice, and capers to the skillet. Stir well and let the mixture simmer for 3-4 minutes, allowing the sauce to slightly thicken.
Return the cooked veal cutlets to the skillet, ensuring they are coated with the sauce. Let them cook in the sauce for 2 minutes to warm through.
Sprinkle chopped parsley over the veal and sauce.
Transfer the veal scaloppine to a serving platter. Garnish with lemon slices.
Serve immediately with your choice of side dishes such as pasta, mashed potatoes, or sautéed vegetables.
Nutrition Facts
Calories |
1628 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 99.5 g | 128% | |
| Saturated Fat | 40.4 g | 202% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 562 mg | 187% | |
| Sodium | 3219 mg | 140% | |
| Total Carbohydrate | 10.7 g | 4% | |
| Dietary Fiber | 1.8 g | 6% | |
| Total Sugars | 2.9 g | ||
| Protein | 147.0 g | 294% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 127 mg | 10% | |
| Iron | 6.6 mg | 37% | |
| Potassium | 1880 mg | 40% | |
*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.
