CookTeaser

A CookTale

When a light dinner is called for, a fine slice of top round Veal thinly pounded, well seasoned, coated with Wondra flour and sauteed in browned Butter and EVOO meets the challenge. For a green, the sharp flavor of Broccoli Rabe becomes a splendid counter- balance.

INGREDIENTS

2 TB of EVOO
1/2 cup of Wondra flour
Kosher Salt & Black Pepper
2 8 oz slices of Veal Scallopini (pounded less than 1/4 inch thick)
1/2 stick unsalted butter, cut into pieces
2 TB of Vermouth or White Wine
1-1/2 TB of drained small capers
1/4 cup of chopped Parsley (optional)

METHOD

1.Heat a 12-inch heavy skillet (not nonstick) over high heat until hot, add the EVOO & heat until it shimmers.

2. Stir together the Wondra flour, 1 tsp of Salt, 1/2 tsp of Pepper, then pat veal dry & dredge in the flour, knocking off excess.

2. Cook Veal turning once, until browned & just cooked through, about 2 minutes. Transfer to a plate.

3. Discard the oil from the skillet, then add the Butter, cook over medium heat, shaking skillet frequently, until browned & fragrant, 1 to 2 minutes. Stir in the Vermouth, Capers, and 1/4 tsp each of Salt & Pepper. Return Veal to the skillet just to heat through, then sprinkle with optional parsley.