Brad's veal scallopini w/ sausage & sun dried tomato pasta. 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. Veal Scallopini With Lemon and Capers.

Italian Veal Scallopini, Italian Veal Scallopini, Veal Scallopini And Piccata Gnocchi. Veal scallopini is an elegant dish that is perfect for entertaining. You will be surprised at how absolutely easy it is to make. You can cook Brad's veal scallopini w/ sausage & sun dried tomato pasta using 21 ingredients and 9 steps. Here is how you cook that.

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

Prepare of For the veal.
You need 6 (4 oz) of veal cutlets.
Prepare 1 1/2 cups of flour.
Prepare 1 tbs of ea; garlic powder, dry mustard, salt, white pepper, parsley.
It's 1/2 cup of oil.
You need 1/2 stick of butter.
Prepare 1 1/2 cups of dry white wine.
Prepare 1 tsp of minced garlic.
It's 3 of lemons.
You need 1/2 bunch of fresh Italian parsley.
It's 2 tbs of capers, drained and rinsed.
It's of For the pasta.
You need 1 of lg onion, chopped.
Prepare 8 oz of white mushrooms, sliced.
You need 1 1/2 lbs of sweet Italian sausage.
Prepare of Italian seasoning, sage, salt, and white pepper to taste.
It's 1 box of tri color rotini, cooked al dente.
Prepare of Fresh parsley.
You need of Juice of half a lemon.
It's 1 of small jar of sun dried tomato pesto.
Prepare of Shredded parmesan cheese.

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. Tender veal cutlets are pan-fried in a coating of seasoned crumbs and simmered in a red bell pepper-and-tomato sauce in this Italian-inspired dish. Instead of scallopini, you can use veal cutlets and sometimes beef cutlets.

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..

Veal piccata comes with a light, creamy lemon caper sauce. See more ideas about veal scallopini, veal, veal recipes. Dear SOS: I had a terrific veal special at Bella in Hollywood: a veal scallopini wrapped around asparagus and mozzarella, bathed in a sauce of mushrooms and wine. Much like chicken marsala and veal saltimbocca, veal piccata is an Italian import that has become foundational to the Italian-American restaurant menu. And our easy method for making this iconic dish—among Saveur's best veal recipes—doesn't muck with tradition.