Veal Scallopini, a favorite dish many people love to eat at a restaurant and make it at home because it is easy.
If you ever thought about changing the taste of your Veal Scallopini with Lemon and Capers recipe, this is your chance. My Original Gourmet Hot Sauce adds a nice aroma and a delicious and tantalizing spicy tasty to the dish.
If you ever cooked veal you know that it needs bold flavors to taste delightful. Veal is a very mild meat. It cooks quickly, very versatile, tender and many kids love it more than beef.
When making this recipe, it is recommended to drench the pieces of veal in flour. This is a must because the flour helps the meat holds its shape and have some color.
Many recipes for veal scallopini usually have some kind of stock or broth that gives the meat flavor. These broths or stocks usually have tons of salt which might make the veal taste salty. But what about adding fresh and real flavors?
My Original Gourmet Hot Sauce is the answer. By adding both a low sodium chicken stock and 1/2 teaspoon of my original hot sauce, I achieved the ultimate taste. My veal recipe is full of aromatic flavors.
I also replaced the wine with rum. The rum reminds me of the Caribbean whereas wine reminds me of France and Italy. The rum not only gave a robust taste but it also elevated the taste of the veal.
Because veal is mild in flavor, by adding my hot sauce and rum, the dish is the ultimate mouthwatering veal recipe.
Cooking with Gemma’s Gourmet Hot Sauce is not only fun, it is a lifesaver.
Did you buy your jar yet?
Zesty Veal Scallopini spiced with Gemma’s Gourmet Original Hot Sauce
- 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.