Veal Scallopini

Veal Scallopini

VEAL CUTLET · BUTTER · CAPERS · LEMON · HERBS

Pan-fry — medium — IT 145°F

Forget the wiener and the schnitzel. Veal cutlets are delicious, super quick, and a lot less messy without the breading. Cover them with parchment paper and work out any anger issues by pounding them to about 1⁄4-inch thick. Very therapeutic. Pan-fry in butter over medium heat; a couple of minutes per side will do. Remove the cutlets and add more butter to the pan. Allow it to brown, mixing in parsley and capers and maybe a squeeze of lemon juice. Drizzle the sauce over the veal, and don’t be shy with the salt and pepper. Serve with calm and a (relatively) clean kitchen.  

(When in doubt, add butter and/or salt.)