This recipe for veal scaloppini with a feta cheese sauce is wonderfully quick and easy. It only takes minutes to make and yet is quite a treat. I like to serve it over pasta or couscous and a side dish such as Glazed Carrots with Mint and Lemon or Baked Baby Artichokes that carry on the Mediterranean theme. If you can find grass-fed veal it's far more flavorful than the ordinary milk-fed meat. Serves 2.
Prep Time: 5 minutes
Cook Time: 10 minutes
Ingredients:
- 12 oz. veal scaloppini
- 2 Tbsp. olive oil
- 2 Tbsp. flour for dredging
- Salt and pepper to taste
- 1/4 cup white wine
- 1/4 cup heavy cream
- 2 oz. feta cheese, crumbled
- 1/2 lemon, juiced
Preparation:
1. Season both sides of scaloppini with salt and pepper and dredge in flour.
2. Heat oil in a skillet over medium high heat. Saute scaloppini, in batches, for 45 seconds to 1 minute on each side and remove to a plate.
3. When the scaloppini are done, deglaze the pan with the wine and reduce by half. Add cream and reduce by about 1/3. Add feta and lemon juice and stir until feta is partially melted. Return veal to pan and warm for about 30 seconds.
