Should the veal be well cooked?
VEAL chops, one of the priciest cuts of meat, can be exquisitely tender and subtle when prepared properly, but there is little room for error. The veal chops should, in my opinion, be perfectly cooked. A well-done veal chop, of course, is dry while a rare one is an unappealing pink and flavorless.
On a wooden cutting board, sandwich a veal cutlet between two sheets of waxed paper or plastic wrap. Use a meat mallet or the back of a small skillet to slightly flatten the cutlets until they are 1/8 of an inch thick. Flip the escalope and pound the other side. (Pounded cutlets are also called cutlets. ).
Ingredients:
Should the veal be soaked in milk?
Veal that is between one and three months old has a delicate flavor and fine texture that has enchanted diners for centuries. At the market, look for veal that is a pale pink color. To further tenderize it, soak it in milk overnight.
As I’ve already mentioned, I adore how fresh lemons taste in both sweet and savory dishes. (If you enjoy lemons, you must make the Extra Moist Lemony Lemon Loaf.) You’ll see that this veal recipe contains lemon juice. At the table, I typically add another tablespoon (or more) of lemon juice to the veal. As you probably already know, lemon juice is a fantastic source of vitamin C, so squirt away!
Always use a mallet to pound your meat to the thinnest possible thickness. You can always whack your meat with the bottom of a frying pan if you don’t have a mallet.
If veal is too pricey for you, you can also substitute thin slices of chicken or turkey with great success.
In this recipe, Italian flat-leaf parsley must be used. It offers a strong flavor that its curly counterpart lacks (i e. curly leaf parsley). Fortunately, flat-leaf parsley is readily available in your grocery store even in the dead of winter, which seems to last forever this year. Never forget to thoroughly rinse anything before giving it a spin in your salad spinner. By doing this, the leaves won’t turn dark when they’re chopped up.
Serve steamed broccoli and egg noodles alongside your lemon veal scaloppini with mushrooms. What could be easier than a gourmet meal prepared in less than 20 minutes?