Name: Veal scaloppine with salsa verde
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: Salsa verde; 1 cup coarsely chopped fresh flat-leaf parsley; 1/2 cup finely chopped fresh dill; 1/2 cup finely chopped fresh chives; 2 tablespoon wholegrain mustard; 1/3 cup (80ml) olive oil; 1/4 cup (60ml) lemon juice; 1/4 cup (50g) drained baby capers, rinsed; 2 clove garlic, crushed; Veal scaloppine; 2 tablespoon olive oil; 8 (800g) veal schnitzels

Veal scaloppine with salsa verde

The elegant taste of veal is perfectly offset by this salsa verde accompaniment. The key to cooking this tender meat is not to overdo it. Fry until just done, and you'll be rewarded with the most delicate of flavours.

Ingredients

Salsa verde

1 cup coarsely chopped fresh flat-leaf parsley

1/2 cup finely chopped fresh dill

1/2 cup finely chopped fresh chives

2 tablespoon wholegrain mustard

1/3 cup (80ml) olive oil

1/4 cup (60ml) lemon juice

1/4 cup (50g) drained baby capers, rinsed

2 clove garlic, crushed

Veal scaloppine

2 tablespoon olive oil

8 (800g) veal schnitzels

Method

1.To make salsa verde, combine all ingredients with a bowl.

2.Heat oil in large frying pan. In batches, cook veal until browned both sides and cooked as desired.

3.Serve veal topped with salsa verde.

Woman's Weekly Food

From classic Kiwi favourites, quick weeknight dinners and elevated meals for special occasions, our recipes are local and delicious and thoroughly tested so you know you can trust them to work. Discover tips and tricks to enhance your cooking skills, learn about seasonal ingredients, and stay up-to-date with the latest food trends. We're more than just recipes; we're your trusted kitchen companion.

Ingredients

Method

Related stories

Subscribe and save up to 38%