Vitello Rapido (Quick Veal)

The Italian culinary repertoire includes many recipes for veal. Like most Italian recipes, this veal is quick but delicious.

• 2 pounds veal cutlets - thinly sliced and cut into 2 in. x 2 in. pieces.
• 5 tablespoons flour - all purpose unbleached
• 2 tablespoons lemon juice
• 1/2 cup dry white wine
• 15-20 salted capers - soaked in hot water for 45-60 minutes (capers with vinegar will do in a pinch)
• Salt and pepper to taste

METHOD

Put the flour in a plastic bag, then add the veal pieces to it. Salt and pepper may be added to the flour and veal at this point is desired. Shake the bag to coat all of the veal pieces evenly. Set aside for a moment while browning the butter in a pan large enough to hold all of the meat. As soon as the butter beings to brown add the floured veal, and cook on medium high heat turning the meat until the veal is just browned on all sides. It should be rare to medium rare at this point. Add the lemon juice and the capers and stir as the lemon juice and the meat juices form a sauce. If necessary, add a little water until the desired consistency is attained.

Just before serving add a teaspoon of fresh butter and stir the entire mixture. Serve immediately.

Serves: About 4 - 6

Contributor: Jerry De Angelis - click for article & more recipes

this recipe from www.inmamaskithchen.com

 

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