Veal Scallopini

Thin veal cutlets served with tomatoes, mushrooms, and spinach in a white wine sauce.

I've never cooked veal scallopini before.  I don't seek out veal to buy, but I always check the discount bin at our grocery store (so does my husband).  Any food or meat that is close to it's expiration date or just isn't popular is usually 30-50% off.  It's a great way to eat good cuts of meat for pretty inexpensively you just have to cook it or freeze it that day.  Shopping this way has definitely broadened my cooking.  There are lots of meats and food I would normally never buy, because I'm not familiar with it or it's just too expensive, that come home when 50% off.  My husband has great faith in me, I still pass by some that I don't know how to cook, but he always says "you'll figure out something".  I think he was actually the one who brought the veal scallopini home.

As with anything I'm unfamiliar with I searched on line for "how to cook veal scallopini".  The internet is so great I almost never pick up a cookbook any more and I'm able to find so many recipes from so many cuisines with just the push of a button.  So I sifted through a few recipes until I found something that used ingredients I had or could easily find and seemed relatively simple.  I settled on Adam Siegel's Veal Scallopini.

Veal Scallopini

Slightly modified from Adam Siegel's Veal Scallopini

Ingredients:

4 veal cutlets also called scallopini
salt and pepper to taste
flour
olive oil
2 Tbsp butter
1/2 pound spinach
1/2 cup sliced caremini mushrooms
1/2 cup white wine
Juice of 1/2 lemon
1/2 cup chicken broth
1/2 cup halved grape tomatoes

Pound the veal cutlets, with the smooth side of a meat mallet (or bottom of a heavy fry pan) until about 1/8 of an inch thick.

Make sure you have all of the ingredients out and ready (this cooks quick).

Season both sides of the veal and dredge in flour (shake off excess).  Heat a large skillet over medium high heat (I used cast iron).  Pour in about 1 Tbsp oil and cook the veal, one at a time, about 2 minutes per side, until cooked through and browned (it's thin so it doesn't take long, add more oil as needed).  Remove the veal from the pan and set aside on a plate, cover or put in a warm oven to keep warm.  Pour out oil.

In the same pan, over medium high heat, melt a bit (about 1/2 Tbsp) of the butter.  Toss in the spinach and cook just until wilted (I cooked mine too long, it was still good just didn't look as pretty) then remove from pan and place on serving tray or plates and keep warm.

Again place the same pan back over medium high heat.  Melt 1/2 Tbsp butter and saute the mushrooms in it until they are softened.  Pour in the wine and reduce by half.

Add the lemon juice and the chicken broth and again reduce by half.  Add the tomatoes and the last of the butter (about 1 Tbsp).  Remove from the heat when the butter is thoroughly incorporated.

You can place the veal back in the sauce to reheat it if necessary.  Place 2 cutlets on top of the spinach and pour the sauce over the top.  Serve immediately.

Makes 2 servings.

Enjoy.

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