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Zesty and Spicy Veal Scallopini

Veal Scallopini

Veal scallopini is a classic Italian dish that is delicious and easy to make. It consists of thin slices of veal that are dredged in flour and then pan-fried until golden brown. The veal is then typically served in a lemon-caper sauce.

This recipe for Zesty Veal Scallopini Spiced with Noubess Original Hot Sauce adds a bit of Caribbean flair to the dish. The Noubess Original Hot Sauce is a unique blend of scotch bonnet peppers, mangoes, and other Caribbean spices. It adds a delicious heat and flavor to the veal that is sure to please your palate.

Is Veal Scallopini an easy recipe to try at home?

Veal Scallopini is a popular dish that is both delicious and easy to make at home. If you are looking to change the taste of your Veal Scallopini with Lemon and Capers recipe, try adding NouBess Original Hot Sauce. It adds a delicious and tantalizing spicy flavor to the dish.

Veal is a mild meat that needs bold flavors to taste its best. When making veal scallopini, it is recommended to dredge the pieces of veal in flour to help the meat hold its shape and have some color.

Many recipes for veal scallopini call for stock or broth, which can make the dish salty. Instead, try adding a low-sodium chicken stock and NouBess Hot Sauce and Spicy Sauce. This will give the dish a robust flavor without all the salt.

The rum in this recipe adds a unique Caribbean flavor to the dish. It is a delicious alternative to the wine that is typically used in veal scallopini recipes.

Veal Scallopini
Veal Scallopini

The ingredients needed for the Zesty and Spicy Veal Scallopini recipe:

Veal cutlets are thin slices of veal that are typically pounded to about 1/4-inch thickness. Veal is a mild meat with a delicate flavor, so it is important to choose high-quality cutlets for this dish.

All-purpose flour is used to dredge the veal cutlets before cooking. This helps the cutlets to hold their shape and also gives them a nice golden brown crust.

Butter is used to cook the veal cutlets in the skillet. Butter adds a rich flavor to the dish and also helps to prevent the cutlets from sticking to the pan.

Garlic adds a savory flavor to the sauce. Be sure to mince the garlic finely so it cooks evenly and doesn’t overpower the other flavors in the dish.

Noubess Original Hot and Spicy Sauce is a unique blend of chili peppers and other Caribbean spices. It adds a delicious heat and flavor to the veal that is sure to please your palate. You can substitute another hot sauce of your choice if you don’t have Noubess Original Hot Sauce. Make sure it is a sauce with texture and deep flavors.

Dark rum or Rum Barbancourt adds a rich, caramel flavor to the sauce. It also helps to deglaze the pan, which releases all of the delicious browned bits from the bottom of the skillet.

Chicken stock adds flavor and moisture to the sauce. Be sure to use a low-sodium chicken stock to avoid making the dish too salty.

Capers add a tangy, briny flavor to the sauce. They are also a good source of antioxidants and vitamins.

Lemon juice adds brightness and acidity to the sauce. It also helps to balance out the richness of the butter and cream.

Instructions

To make Veal Scallopini with Rum and Hot Sauce, clean and pat dry the veal cutlets. Heat 3 tablespoons of butter in a large frying pan over medium heat and cook the veal cutlets in batches until lightly browned on both sides. Remove the veal cutlets from the pan and cover them to keep warm. To the same pan, add the remaining butter, garlic, and hot sauce. Cook until fragrant, add the rum, and simmer until reduced by half. Add the chicken stock and simmer until slightly thickened.

Return the veal cutlets to the pan and top with capers and lemon juice. Spoon the sauce over the veal cutlets and cook for another 5 minutes or until all of the flavors have blended together. Serve immediately with pasta, grains, or flatbread.

Notes and Tips for the recipe

Veal Scallopini with Rum and Hot Sauce is a delicious and easy-to-make dish. Here are a few notes and tips to help you make the best recipe possible:

  • Choose high-quality veal cutlets. Veal is a mild meat with a delicate flavor, so it is important to choose high-quality cutlets for this dish. Look for cutlets that are about 1/4-inch thick, have a nice reddish color, and have a nice marbling.
  • Pound the veal cutlets. Pounding the veal cutlets helps to tenderize them and also makes them more even in thickness. This will help them cook evenly in the pan.
  • Dredge the veal cutlets in flour. Dredging the veal cutlets in flour helps them to hold their shape and also gives them a nice golden brown crust.
  • Don’t overcrowd the pan. When cooking the veal cutlets, be sure not to overcrowd the pan. This will lower the pan’s temperature and prevent the veal cutlets from browning properly.
  • Use a low-sodium chicken stock. Chicken stock adds flavor and moisture to the sauce, but it can also make the dish salty. Be sure to use a low-sodium chicken stock to avoid making the dish too salty.
  • Don’t overcook the veal. Veal is a lean meat, so it is important not to overcook it. Overcooked veal will be dry and tough.
  • Let the sauce thicken. Be sure to let the sauce thicken slightly before adding the veal back to the pan. This will help the sauce to coat the veal cutlets evenly.
  • Serve immediately. Veal Scallopini is best served immediately. This will ensure that the veal is tender and juicy.

Here are a few additional tips:

  • If you don’t have a large frying pan, you can cook the veal cutlets in batches in a smaller pan.
  • If you want a thicker sauce, you can add a cornstarch slurry to the sauce. To make a cornstarch slurry, combine 1 tablespoon of cornstarch with 1 tablespoon of cold water. Whisk until dissolved, then add to the sauce and cook until thickened.
  • If you don’t have Noubess Original Hot Sauce, you can substitute another hot sauce of your choice. However, keep in mind that the flavor of the dish will vary depending on the type of hot sauce you use.
  • You can also add other vegetables to the sauce, such as mushrooms, onions, or bell peppers.
  • Serve the veal scallopini with rice, pasta, or roasted vegetables.

How to serve this delicious dish?

Veal scallopini with rum and hot sauce is a delicious and versatile dish that can be served with a variety of side dishes. Here are a few ideas:

  • Rice: Rice is a classic side dish for veal scallopini. It is a good way to absorb the sauce and also helps to fill you up.
  • Pasta: Pasta is another popular side dish for veal scallopini. It can be served with a variety of sauces, such as Alfredo sauce, tomato sauce, or pesto.
  • Roasted vegetables: Roasted vegetables are a healthy and flavorful side dish for veal scallopini. Try roasting asparagus, broccoli, or Brussels sprouts for a delicious and nutritious meal.
  • Sautéed vegetables: Sautéed vegetables are a quick and easy side dish for veal scallopini. Try sautéing spinach, mushrooms, or onions for a flavorful and nutritious meal.
  • Mashed potatoes: Mashed potatoes are a hearty and comforting side dish for veal scallopini. They are a good way to absorb the sauce and also help to fill you up.
Veal Scallopini
Veal Scallopini

Here are a few more specific ideas:

  • Creamy polenta: The rich flavor of polenta pairs well with the spicy and tangy sauce of veal scallopini.
  • Grilled asparagus: The smoky flavor of grilled asparagus complements the flavors of the veal scallopini.
  • Roasted broccoli: The nutty flavor of roasted broccoli is a delicious contrast to the spiciness of the sauce.
  • Sautéed mushrooms: The earthy flavor of sautéed mushrooms is a perfect match for the rich flavor of the veal scallopini.
  • Seared Brussels sprouts: The slightly bitter flavor of seared Brussels sprouts is a good balance to the sweetness of the rum in the sauce.

No matter what side dish you choose, be sure to serve it with a generous helping of the sauce from the veal scallopini. The sauce is full of flavor and will really elevate the dish.

Veal Scallopini

Zesty and Spicy Veal Scallopini

This zesty and spicy veal scallopini recipe is perfect for a weeknight meal or a special occasion. Serve with your favorite sides, such as pasta, rice, or roasted vegetables.
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Course Main Course, Main Dishes
Cuisine Caribbean, Italian
Servings 8
Calories 199 kcal

Ingredients
  

  • 8 veal cutlets about 3 oz each
  • All-purpose flour for dusting
  • 4 tbsp butter
  • 1 clove garlic minced
  • ½ tsp Noubess Original Hot and Spicy Sauce
  • 1/2 cup dark rhum or Rum Barbancourt
  • 1/2 cup chicken stock
  • 2 tbsp capers
  • 1 tbsp lemon juice

Instructions
 

  • Clean and thoroughly pat dry the veal cutlets with a paper towel.
  • Heat 3 tablespoons of butter in a large frying pan over medium heat.
  • Cook the veal cutlets in batches until lightly browned on both sides.
  • Remove the veal cutlets from the pan and cover them to keep warm.
  • To the same pan, add the remaining butter, garlic, and hot sauce. Cook until fragrant.
  • Add the rum and simmer, uncovered, until reduced by half.
  • Add the chicken stock and simmer, uncovered, until slightly thickened.
  • Return the veal cutlets to the pan and top with capers and lemon juice.
  • Spoon the sauce over the veal cutlets and cook for another 5 minutes, or until all of the flavors have blended together.
  • Serve immediately with pasta, grains, or flatbread.

Notes

Veal Scallopini with Rum and Hot Sauce is a delicious and easy-to-make dish. Here are a few notes and tips to help you make the best recipe possible:
  • Choose high-quality veal cutlets. Veal is a mild meat with a delicate flavor, so it is important to choose high-quality cutlets for this dish. Look for cutlets that are about 1/4-inch thick, have a nice reddish color, and have a nice marbling.
  • Pound the veal cutlets. Pounding the veal cutlets helps to tenderize them and also makes them more even in thickness. This will help them cook evenly in the pan.
  • Dredge the veal cutlets in flour. Dredging the veal cutlets in flour helps them to hold their shape and also gives them a nice golden brown crust.
  • Don’t overcrowd the pan. When cooking the veal cutlets, be sure not to overcrowd the pan. This will lower the pan’s temperature and prevent the veal cutlets from browning properly.
  • Use a low-sodium chicken stock. Chicken stock adds flavor and moisture to the sauce, but it can also make the dish salty. Be sure to use a low-sodium chicken stock to avoid making the dish too salty.
  • Don’t overcook the veal. Veal is a lean meat, so it is important not to overcook it. Overcooked veal will be dry and tough.
  • Let the sauce thicken. Be sure to let the sauce thicken slightly before adding the veal back to the pan. This will help the sauce to coat the veal cutlets evenly.
  • Serve immediately. Veal Scallopini is best served immediately. This will ensure that the veal is tender and juicy.

Nutrition

Serving: 1gramsCalories: 199kcalProtein: 36gFat: 5gSaturated Fat: 2gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 2gCholesterol: 133mgSodium: 107mgPotassium: 624mgCalcium: 9mgIron: 1mg

Please keep in mind that nutritional information is a rough estimate and can vary greatly based on the products used.

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Nutrition info is automatically generated and provided as a courtesy and as an estimate only.

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Corn Allergy:

Always choose ingredients without corn or corn derivatives.

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