Veal Scallops With Tangerines Recipe
Ingredients
| 1 1/4 to 1 1/2 pounds thin, small veal cutlets cut from the leg | ||
| Flour for dredging | ||
| 2 tablespoons olive oil, or more if needed | ||
| Pinch of rosemary | ||
| 1/2 cup dry vermouth or dry sherry | ||
| 2 seedless tangerines or Clementines | ||
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
Pound the veal cutlets with a mallet.
This breaks the sinews and keeps the cutlets from curling up when cooked.
Flour the veal and shake off the excess.
Heat 2 tablespoons of oil in a large skillet and stir in a pinch of rosemary.
Brown the veal on both sides, in batches, in the hot oil, and season it with salt and pepper.
When the scallops are cooked, remove them from the pan and keep them warm on a serving platter.
Meanwhile, peel the tangerines, separate the sections, and remove as much of the white pith as possible.
Deglaze the hot pan with the dry vermouth and let it boil until reduced by half.
Add the tangerine sections and heat them through over low heat (so as not to reduce the sauce further).
To serve, pour the sauce and tangerines over the scallops.
This breaks the sinews and keeps the cutlets from curling up when cooked.
Flour the veal and shake off the excess.
Heat 2 tablespoons of oil in a large skillet and stir in a pinch of rosemary.
Brown the veal on both sides, in batches, in the hot oil, and season it with salt and pepper.
When the scallops are cooked, remove them from the pan and keep them warm on a serving platter.
Meanwhile, peel the tangerines, separate the sections, and remove as much of the white pith as possible.
Deglaze the hot pan with the dry vermouth and let it boil until reduced by half.
Add the tangerine sections and heat them through over low heat (so as not to reduce the sauce further).
To serve, pour the sauce and tangerines over the scallops.
Chef
