Scaloppine Di Vitello All’Agro is a classic Italian dish that showcases the delicate flavor of tender veal cutlets. The meat is pounded thin, lightly floured, and quickly sautéed until golden brown. The star of the show is the “all’agro” sauceâÂÂa vibrant mixture of fresh lemon juice, butter, garlic, parsley, and salty capers. This sauce provides a perfect balance of sweet, sour, and savory notes that complement the mild veal beautifully. ItâÂÂs an elegant yet simple meal that comes together in under 30 minutes, making it ideal for weeknight dinners or special occasions. Serve with mashed potatoes, polenta, or crusty bread to soak up the delicious sauce.
Scaloppine Di Vitello All’Agro
Description
Scaloppine Di Vitello All'Agro is a classic Italian dish that showcases the delicate flavor of tender veal cutlets. The meat is pounded thin, lightly floured, and quickly saut&# 195;©ed until golden brown. The star of the show is the "all'agro" sauceâÂÂa vibrant mixture of fresh lemon juice, butter, garlic, parsley, and salty capers. This sauce provides a perfect balance of sweet, sour, and savory notes that complement the mild veal beautifully. ItâÂÂs an elegant yet simple meal that comes together in under 30 minutes, making it ideal for weeknight dinners or special occasions. Serve with mashed potatoes, polenta, or crusty bread to soak up the delicious sauce.Ingredients
Directions
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Place veal scaloppine between two pieces of waxed paper or plastic wrap and pound until thin, using a sliding action to stretch the meat rather than just flattening it.
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Lightly coat the pounded veal with all-purpose flour, shaking off any excess.
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Season the floured veal generously with salt and freshly ground pepper.
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Melt 3 tablespoons of butter with 1 tablespoon of olive oil in a large heavy skillet over high heat.
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When the butter foams, add the veal cutlets to the skillet in a single layer, working in batches if necessary to avoid crowding.
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Cook over high heat for about 1 minute on each side, until the veal is light golden brown on the outside and still pink inside.
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Transfer the cooked veal to a warm platter and keep warm.
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Add the remaining 1 tablespoon of butter and the juice of 2 lemons to the skillet.
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Deglaze the skillet by stirring vigorously to dissolve the browned meat juices attached to the bottom.
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Stir in the chopped parsley, garlic, and capers.
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Taste the sauce and adjust seasoning with salt and pepper if needed.
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Spoon the hot sauce over the veal cutlets and serve immediately.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 497.4kcal
- % Daily Value *
- Total Fat 13.9g22%
- Saturated Fat 5.1g26%
- Cholesterol 183.9mg62%
- Sodium 157.2mg7%
- Total Carbohydrate 22.8g8%
- Dietary Fiber 0.8g4%
- Sugars 0.1g
- Protein 64.3g129%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
