Brad's veal scallopini w/ sausage & sun dried tomato pasta. Make traditional veal scallopini with help from an experienced culinary professional in this free video clip. Brad's veal scallopini w/ sausage & sun dried tomato pasta. veal cutlets•flour•ea; garlic powder, dry mustard, salt, white pepper, parsley•oil•butter•dry white wine•minced garlic•lemons. Veal scallopini with lemon and capers is a remarkably quick dinner to pull together, with plenty of flavor to satisfy.

Delicate, fine-textured veal requires only a short cooking time, making this simple entree even more attractive. Tender veal scaloppine dredged in flour and sautéed in butter get a boost of brightness from a simple pan sauce made with white wine and a generous squeeze of lemon. The Best Veal Scallopini Recipes on Yummly You can have Brad's veal scallopini w/ sausage & sun dried tomato pasta using 21 ingredients and 9 steps. Here is how you achieve that.

Ingredients of Brad's veal scallopini w/ sausage & sun dried tomato pasta

You need of For the veal.
Prepare of veal cutlets.
You need of flour.
It's of ea; garlic powder, dry mustard, salt, white pepper, parsley.
It's of oil.
Prepare of butter.
You need of dry white wine.
Prepare of minced garlic.
You need of lemons.
It's of fresh Italian parsley.
You need of capers, drained and rinsed.
It's of For the pasta.
You need of lg onion, chopped.
Prepare of white mushrooms, sliced.
Prepare of sweet Italian sausage.
Prepare of Italian seasoning, sage, salt, and white pepper to taste.
It's of tri color rotini, cooked al dente.
You need of Fresh parsley.
You need of Juice of half a lemon.
You need of small jar of sun dried tomato pesto.
Prepare of Shredded parmesan cheese.

Italian Veal Scallopini, Italian Veal Scallopini, Veal Scallopini And Piccata Gnocchi. Chablis or other white dinner wine. Veal scallopini is an elegant dish that is perfect for entertaining. You will be surprised at how absolutely easy it is to make.

Brad's veal scallopini w/ sausage & sun dried tomato pasta instructions

Add onions and mushrooms to a large Dutch oven with a little oil. Sauté until onions start to sweat..
At the same time, pound out the veal cutlets so they are thin and tender. Season with a little salt and set aside..
Add sausage to the onions. Cook until sausage is browned. Try to leave it in larger chunks..
Meanwhile, mix the flour and seasonings for the veal in a large ziplock bag. In a large frying pan add the butter and oil. Heat the oil. When the butter is melted, pour half of the butter/ oil mixture to another large frying pan. This way all 6 cutlets can be working at the same time..
Drain the sausage and add the al dente pasta, pasta seasoning, parsley and lemon juice. Turn heat to low and cook for a few minutes..
When oil is heated at medium high heat, add cutlets to the bag of seasoned flour and shake to coat well. Lay carefully in pans and fry about 3-4 minutes per side. Until breading is just golden brown. Remove to a plate with paper towels to drain and place in a preheated oven to 170 degrees F..
Add the pesto and desired amount of cheese to the pasta, cook until heated through..
Drain oil from the pans. Add wine, garlic, and juice of 1 lemon to the pan. Cook over medium heat until mixture reduces by half. Slice the other 2 lemons. When sauce is reduced, add capers and fresh parsley. Toss well. Divide mixture between the 2 frying pans. Return the veal to the pans. Toss to coat the cutlets, layer lemon slices over the top. Cover and let cook for 2 minutes..
When done, plate immediately and serve. Enjoy..

This veal scallopini recipe is one of my favorite Italian veal recipes, in fact one of my favorite Italian recipes period. Look below for some great serving suggestions. Veal piccata comes with a light, creamy lemon caper sauce. See more ideas about veal scallopini, veal, veal scallopini recipes. Learn about veal and one of them most popular ways to prepare it: scallopini.