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Recipe by Michael Gershkovich

Veal Scallopini

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Veal Scallopini
Meat Meat
Easy Easy
6 Servings
Allergens

Contains

- Egg
20 Minutes
Diets
- Gluten Free - Low Carb - No Refined Sugar

Watch Chef Mike create this incredible, gluten free dish here!

Ingredients

Veal

  • 4 veal cutlets, pounded thin

  • 2 eggs

Vinaigrette

  • juice of 1 blood orange

  • 1/2 clove garlic, very finely diced

  • 1/4 cup capers, rinsed and roughly chopped

  • 2 sprigs mint, chiffonade

Garnish

  • 1/4 cup capers

  • oil, for frying

Wine Pairing

Pascal Bouchard Chablis Le Classique

Directions

For the Fried Capers Garnish

1.

Squeeze extra capers to remove excess liquid.

2.

In a frying pan, heat enough oil to cover the bottom of the pan and fry capers until crispy. Remove to paper towel.

For the Veal

1.

Dredge veal in potato starch and pat dry to remove excess.

2.

Coat thoroughly in egg and place in hot oil from capers to fry. Fry about 30 seconds – one minute on each side, then remove to cooling rack.

For the Vinaigrette

1.

Combine blood orange, garlic, and chopped capers.

2.

Add about two tablespoons oil from the frying pan and two tablespoons Zeta Lemon Infused Olive Oil. Mix well to combine. Add mint.

To Serve

1.

Plate veal and top with vinaigrette and fried capers.

Recipe tags

capers elegant fried fried food gluten free gourmet holiday Italian food Italian kosher food kosher for passover Michael Gershkovich Mike Gershkovich Mike's Bistro Mike's Day Off mint Pesach scallopini scaloppini schnitzel shnitzel shnitzle special occasion veal yom tov mains yom tov meats
Veal Scallopini

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