Simple recipes are often the most appreciated and if made with top quality ingredients they achieve the perfect combination of taste and practicality.
A few days ago I was looking for ideas for a quick and effective meat, to bring to the table during a lunch with friends: I could not afford to spend too much time on the stove, but I wanted to make a good impression at the same time.
Leafing through some recipe books I realized that the right solution for me was to prepare scallops: practical, simple and fast, they are in fact the right dish to serve if you do not have a lot of time and are always impressive.
To make it even faster I made them with white wine and enriched them with lemon zest and pink pepper.
The result was just what I expected: a second dish of meat tender, simple, tasty, fragrant and with that touch of creaminess that never hurts.
Ingredients
Tools
Steps
Ask your butcher to prepare the meat, the suitable cut for veal cutlets is the breast or walnut, ask for it to be sliced in slices no thicker than half an inch.
Scallops should be cooked a few at a time and should not be overlapped in the pan, you’ll still benefit from the fact that they cook really quickly.
I cooked my escalopes using a natural cast iron pan, I love the fact that it keeps the temperature constant and uniform throughout the process and this helps a lot to have an exceptional result.
Of course, if you don’t have my own pot, use a common pan, preferably from the thick bottom.
Start with a good vegetable broth, you can buy it or make it at home. To make the vegetable broth at home you just need to collect in a pot vegetables as desired such as carrots, celery, potatoes, leek, fennel, tomatoes, in short, what you are available, cover with water, salt and cook for at least 30 minutes over moderate heat. After the time the vegetable broth will be ready.
But let’s get the scallops ready.
Beat the meat slices gently with a meat mallet, have a delicate touch and do not destroy it.
Pass the meat slices in flour.
Heat the pot and let the butter melt (which if you prefer you can replace with 1,2 oz olive oil ), put the scallops and let them brown over high heat 45 seconds per side.
Pour the escalopes with the white wine and let it evaporate, sprinkle with a pinch of mixed pepper, pour two ladles of broth and cook by turning the slices at least once per side.
Thickened the sauce, it will take a few minutes, add the lemon zest and turn off the heat.
Garnish with pink pepper berries (and mint leaves just to give color) and serve with the cooking sauce.
If you have to prepare more slices, as they cook, collect them in a plate, cover and place in a warm oven.
At the end of everything, heat (if necessary) a few seconds, plate, garnish and serve immediately.
If you liked this recipe, check this one out:
–Chicken cutlets with tomato and mozzarella;
–Chicken breast with mozzarella and tomato;
–Baked meatballs with potatoes;
–Meatloaf in crust with speck spinach cheese and boiled eggs.
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Varied doses for servings