Veal Scaloppine with Lemon, Capers & Leeks

Veal Scaloppine with Lemon, Peppers & Leeks

This delicious recipe for Veal Scaloppine with Lemon, Capers & Leeks pairs perfectly with the Mariana Vineyard 2014 Petite Sirah.

Our Mariana Vineyard 2014 Petite Sirah was grown near the Sierra Foothills of California. This Petite Sirah is very mature and brings a lot of color and density in the glass. There is a striking smoky character in the nose. This wine is earthy, almost meaty, with some dark cherry and blackberry aromas. This is a mature wine which displays some leather and cigar box characters in the fi nish. The smoky notes are also present in the mouth. The wine is very lush with ample tannins. This is a bright wine built for longevity.

Veal Scaloppine with Lemon, Peppers & Leeks
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Veal Scaloppine with Lemon, Capers & Leeks

Servings 4
Author Brian McGuire

Ingredients

  • 1 pound veal cutlets (4-6 cutlets), 1/8-1/4
  • inch thick
  • 1/2 teaspoon salt divided
  • 1/2 teaspoon McCormick® Black Pepper
  • Ground divided
  • 1/3 cup all-purpose fl our
  • 6 teaspoons extra-virgin olive oil divided
  • 2 large leeks trimmed, washed and thinly
  • sliced
  • 1 cup reduced-sodium chicken broth
  • 3 cloves garlic minced
  • 2 tablespoons capers rinsed
  • 1 teaspoon freshly grated lemon zest
  • 1 tablespoon lemon juice
  • 3 tablespoons chopped flat-leaf parsley

Instructions

  1. Season cutlets on both sides with 1/4 teaspoon each salt and pepper. Place flour on a large plate; dredge the cutlets, shaking off excess.

  2. Heat 2 teaspoons oil in a large nonstick skillet over medium heat. Add half the cutlets and cook until golden brown and just cooked through, 1 to 3 minutes per side. Transfer to a platter; tent with foil to keep warm. Add 2 more teaspoons oil to the pan and cook the remaining cutlets. Transfer to the platter.

  3. Add the remaining 2 teaspoons oil to the pan. Add leeks and cook, stirring occasionally, until soft and light brown, 6 to 8 minutes. Stir in broth and garlic; bring to a boil, scraping up any brown bits, and simmer for 2 minutes. Stir in capers, lemon zest, lemon juice, parsley and the remaining 1/4 teaspoon each salt and pepper.

  4. Return the veal and any accumulated juices to the pan. Cook, turning the veal to coat with the sauce, until heated through, 1 to 2 minutes. To serve, divide veal among 4 plates and top with the leek mixture.

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