Zesty Veal Scallopini spiced with Gemma’s Gourmet Original Hot Sauce and a splash of Caribbean rum. Serve with pasta, grains, flatbread or root vegetables for a complete meal.
- 8 veal cutlets about 3 oz each
- All-purpose flour for dusting
- 4 tbsp butter
- 1 clove garlic minced
- ½ tsp Gemma’s Original Gourmet Hot Sauce
- 1/2 cup dark rhum or Rum Barbancourt
- 1/2 cup chicken stock
- 2 tbsp capers
- 1 tbsp lemon juice
Clean your meat and thoroughly pat dry with paper towel.
Heat 3 tbsp butter in a large frying pan;
cook veal in batches until browned lightly on both sides.
Remove from pan; cover.
Heat remaining butter in the same pan, add garlic and original hot sauce and cook until fragrant.
Add rum and simmer, uncovered, until reduced by half.
Add chicken stock, simmer, uncovered, until thickened slightly.
Return veal to pan, top with capers and lemon juice; spoon sauce over veal and let cook for another 5 minutes so all flavors can blend together perfectly.
Serve immediately with pasta, grains or flat bread.
Please keep in mind that nutritional information is a rough estimate and can vary greatly based on the products used.
Nutrition info is automatically generated and provided as a courtesy and as an estimate only.