I followed this recipe below. I found that by allows the sauce to reduce until it thickened it became a nice coating on the meat instead of being watery. The pasta was simply boiled, then butter, parmesan and fresh cracked pepper were added.
1 package veal scalloppini (thinly sliced)
1 onion, diced
2 cloves garlic, thinly sliced
1/2 C all-purpose flour
1 lemon, juiced
2T capers, drained
1C chicken or veal stock
salt and peper to taste
to garnish:
finely chopped parsley
Season the flour with salt and pepper. Dredge the veal one piece at a time and shake off any excess flour. I cut my veal into smaller pieces for convenience. In a frying pan over medium-high heat, heat 2T olive oil. When the oil is heated, add the veal to the pan being careful not to overcrowd. When the veal is coloured golden on one side, flip it over to the other. Veal is a delicate meat and moreoever the pieces you are working with are thin, be careful not to overcook it or it will become tough. Remove the veal pieces once cooked and set aside. Add 1T butter, add onions and garlic, lightly sautee until translucent. Add in the capers, leom juice and chicken stock. As the liquid heats, it will loosen the bits at the bottom of the pan from frying, be sure to scrape this off the bottom and stir into the sauce, this is all the flavour! When the sauce has reduced and thickened slightly, add the veal back into the pan and continue to simmer until sauce has thickend a bit more. Ready to serve, sprinkle with parsley for effect. This recipe can easily be made with chicken if you are not comfortable consuming veal.
Veal is high in protein, and a good source of niacin, zinc, and vitamins B-12 and B-6. Buy veal from a local farmer or butcher where you are comfrotable with the humane treatment of the animal.
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