I really like veal yet never buy it. I can’t even tell you the last time I made a dinner with veal or have even been able to order it on a menu. Most veal dishes at a restaurant are dredged in flour and thus not gluten free.
My husband and I are going to Las Vegas for his birthday this weekend and my parents drove up to take care of my kids, home and animals while we are gone. Well, my mother brought up a package of Veal from the Italian Deli Antipastos in San Jose. I was excited and said, “I am making Veal Scallopini!”
Veal with mushrooms and capers
1 pound Veal, pounded thin
3/4 cup gluten free flour, for dredging
1 tsp garlic herb seasoning
1 tsp thyme
salt & pepper
1 cup Dry Vermouth
1 Tbsp Brown Sugar
3/4 cup butter
8 oz mushrooms, sliced
1 Tbsp capers
Heat a small pot on low with vermouth, sugar, thyme and butter. Whisk to incorporate. Then heat a large skillet with 1/4 cup of butter. Meanwhile, in a shallow dish mix together flour, salt, pepper, and herb seasoning then dredge veal in flour, shaking off excess. Place in hot skillet.
Cook veal in 2 batches, turning once, until browned and just cooked through, 2 to 2 1/2 minutes per batch. Transfer to a plate.
Take the vermouth sauce and add it to the drippings in the skillet. Whisk together. Add mushrooms and capers and cook for a couple of minutes. Add Veal to skillet with sauce, mushrooms and capers cook on low for a couple of minutes then serve immediately.