Veal Scaloppine

Veal Scaloppine for Dinner

So, you need to feed a family of 4? I got you! The moment I started preparing for this delicious Veal Scaloppine, I knew it was a keeper. I usually buy the veal already cut into thin slices, but you can easily do it yourself but cutting a thin piece from the eye round and then pounding between 2 pieces of plastic wrap. Beef or chicken are just as good. Have fun!

Veal Scaloppine

Serves 4

1 ½ lbs veal cutlets

½ cup all-purpose flour

Kosher salt and freshly ground black pepper

½ teaspoon paprika

¼ teaspoon freshly ground nutmeg

3 tablespoons olive oil, more as needed

1 shallot, finely chopped

1 ½ cups chicken stock

1 stick butter

1 tablespoons freshly squeezed lemon juice

1 tablespoon freshly chopped parsley

 

  • Prepare the Veal Scaloppine: Season the veal on both sides with salt and pepper. Place the flour in a small bowl, and season with salt, pepper, paprika and nutmeg and mix well. Spread the flour on a sheet pan. Dredge each piece of veal in flour on both sides, shaking off the excess.

  • Pour 1 tablespoon of the olive oil on a large skillet over medium heat, and swirl the oil to cover the pan. Working in batches (very important! You only want to add one layer of veal at a time. It takes me 3 batches to cook the veal), add 3-4 pieces of veal to the pan and cook until it just starts to turn very lightly golden on each side, about 2 minutes per side. Repeat the procedure with all of the veal, and as they get cooked, place them on a shallow dish covered with aluminum foil to keep moist. Add more olive oil to each batch as you cook the veal.
  • Prepare the Sauce: Add shallots to the pan (if your pan is dry, add another tablespoon or so of olive oil to the pan) and cook, stirring frequently with a wooden spoon until it just cooked through, about 2 minutes.

  • Add the chicken stock and let it come to a full boil, then reduce the heat and let the stock concentrate and reduce by half, about 5 minutes.
  • Add the butter in pieces (make sure heat is at a bare minimum, as the heat can break the butter. If you don’t feel sure, turn the heat completely off— the butter will still melt, but keep whisking). When the butter is completely melted, the sauce should have some consistency to it, and remember, do not boil a butter sauce, so maintain heat at minimum. Add the lemon juice, and the veal pieces to the sauce. Cover the pan and warm everything together for 5 minutes, allowing the veal to braise gently in the sauce and become nice and tender. Distribute veal scaloppine onto 4 warm plates and spoon warm sauce on top. Garnish with parsley.

 

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avocado toast

Avocado Toast With Eggs

Kids Eating Breakfast

My kids Bianca and Thomas, on a typical day, eating Avocado Toast with Eggs.

 

“Mom, can you make breakfast?” How about Avocado Toast with Eggs? At the turn of the year, this daily question made me think that pretty soon, my growing children will be going off to college. Like many professional urbanites, life gets too crazy, and it’s always a rush in the mornings. But over the years, I came to appreciate breakfast with them and for them. When I’m traveling for work, or leave the house before the crack of dawn, my kids get a breakfast sandwich at the deli. This experience, effortless and pleasurable in anticipation, is usually expensive, even when it’s at a theoretically inexpensive restaurant, like the local deli. And according to my kids, not always satisfying. So, we’ve incorporated this daily habit to our lives: breakfast at home. It takes all of 10 minutes to assemble this Avocado Toast at home. It would cost almost $12 at a restaurant or deli. The time we spend in the morning is precious; we talk about the agenda, our schedules and our immense to-do lists. In time, I came to recognize that preparing breakfast for my children is huge privilege, one that I’ll miss tremendously when they go off the college.

 

Avocado Toast With Egg

 

Avocado Toast With Eggs

 

Serves 2

2 ripe avocados, at room temperature

Kosher salt and freshly ground black pepper

2 tablespoon extra-virgin olive oil

4 slices multi-grain bread

2 tablespoons freshly chopped parsley

2 teaspoons chia seeds

4 eggs

 

Cut the avocado in half and remove the pit. Peel and place the avocado in a bowl. Mash the avocado with a fork or a masher. Season lightly with salt and pepper.

Pour the olive oil into a medium non-stick skillet, over medium heat. Working with two eggs at a time, crack each egg directly into the pan and season with salt and pepper. Cook until the egg whites are set but the yolks are still soft, about 2 to 3 minutes. Repeat with remaining 2 eggs.

While the eggs are cooking, toast the bread to a light golden color.

Spread each bread slice with the avocado mash; as soon as the eggs are done, place them on the avocado toast (cut to separate the eggs). Garnish with parsley and chia seeds. Serve Immediately.

Red Fruit Juice

4 large(80g) strawberries

1/3 cup (60g) Raspberries

1/3 cup Blueberries (60g) or Cherries or Blackberries

1 cup coconut Water

 

Place all ingredients in a blender, puree for 3 minutes or until very smooth Strain over a tall glass

Makes 1 tall glass.

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