Easy Peasy Veal Scallopini

Just because you don't have a lot of time doesn't mean you can't throw together a delicious meal. This Veal Scallopini recipe proves that. By the time you cook the pasta, you can be well on your way to a fabulous feast, here's how:





1 lb. veal cutlets -- pounded thin
1/2 cup flour
1 teaspoon seasoned salt
1 teaspoon seasoned pepper
1/2 teaspoon Penzey's Brady Street seasoning (optional)

1/4 cup butter (divided use)
1 small shallot, diced
1 lemon (juiced)
1/3 cup chardonnay
2 Tablespoons capers

Pasta (cooked as directed on package)
Sliced tomatoes, drizzled with balsamic vinegar (optional)






Mix together the flour and seasonings.





Dredge veal in mixture to coat.





Melt 2 T. butter in large skillet over medium heat and saute shallot just until softened.




Add coated veal slices and cook for about 2 minutes on each side.


Remove to a plate to keep warm and cook remaining veal. Remove all veal from skillet and keep warm.


Add remaining butter to skillet and add lemon juice, chardonnay, and capers--bring to a boil while stirring. Immediately serve sauce over cooked veal and pasta.





-