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This recipe is my standby when I need to cook something delicious and satisfying in a hurry. The dessert cream is an unlikely surprise in this savory dish, it adds a nice lemon creaminess to the sauce.  Email Recipe to a Friend |
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1 tablespoon Tuscan Extra Virgin Olive Oil, 16 oz. 2 tablespoon zest and juice of 1 lemon 1 tablespoon capers, drained 4 veal scallopine 1/4 cup chicken stock 1 tablespoon unsalted butter 
In a large sauté pan, heat the olive oil and butter over medium-high heat until smoking. Add the veal and cook on both sides until browned, about 2 minutes per side. Remove the veal from the pan and set aside. Add the chicken stock to the pan and cook, stirring and scraping up bits of meat from the pan. Add the lemon zest, lemon juice, and capers. Cook until sauce thickens, about 1 minute. Whisk in the preserved lemon cream. Return the veal to the pan to warm and serve immediately. Serves two © 2010 Bella Cucina Artful Food
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