Adam Siegel’s Veal Scallopini
8 veal cutlets (4–5 oz each) ¼ inch thick
Kosher or sea salt, to taste
Cracked black pepper, to taste
¼ cup extra-virgin olive oil
4 Tbs unsalted butter
1 lb baby spinach
3 Tbs Italian parsley, chopped
1½ cups shiitake mushrooms, stems removed, thinly sliced
½ cup dry white wine
1 lemon, quartered, seeds removed
1 cup chicken stock
1 cup grape or cherry tomatoes, halved
- Put veal cutlets between 2 pieces of plastic wrap and pound well with smooth side of meat mallet or back side of small heavy pan. Pound cutlets until 1/8 inch thick.
- Season cutlets with salt and pepper. Dredge in flour, shake off excess.
- Heat a large, heavy stainless steel sauté pan or cast iron pan over medium-high heat. Add half of the olive oil (1/8 cup) to the pan.
- When oil starts to smoke, add half of the cutlets. Sauté on each side until browned, about 1 to 2 minutes per side. Remove from pan, repeat with remaining cutlets. Reserve cutlets on warm plate. Discard oil from pan.
- In same pan, add 1 Tbsp butter and melt over medium-high heat. Add spinach, cook until wilted. Remove from pan to serving platter. Keep warm.
- Place same pan over medium heat. Add 1 Tbs of butter and sauté mushrooms 3 minutes.
- Add wine, reduce by half.
- Squeeze and add lemon wedges into pan with mushrooms. Add chicken stock and reduce by half.
- To sauce, add tomatoes, parsley and 2 Tbs butter. Remove from heat when butter is fully incorporated. Check for seasoning. Add salt or pepper if needed. Add veal cutlets to hot sauce to allow to reheat.
- Arrange cutlets over spinach. Pour sauce over. Serve and enjoy!