Gluten-Free Veal Scaloppini

Another week. Another opportunity to create something new. I haven’t spent much time in the kitchen over the past couple of days. I miss it. My creativity is bulging as if pregnant and I am excited to start developing that which has been merely formulation in my mind. It’s only a matter of time. Just time. Time is an interesting phenomenon, one which we each have our own unique experience of based upon our personal nature, our personal rhythm. It’s completely subject to perception, yet calculated as if it were a structure.

I seem to have the idea that I must spend what I consider “adequate” time on a recipe for it to be of the quality I expect. This is somewhat of a misconception. Though, there is some truth to this, for depending upon the complexity of the dish and the desired outcome, time is the sacrifice. However, there are certain constraints upon one’s time at certain intervals within one’s life and occasions in which expeditious preparation is a must. I have such occasions in my life, from time to time. I have adopted the adage, however, that taste is never to be a factor of compromise.

We’re eating at home tonight. It’s been a long week already…and it’s only Tuesday. I can usually find inspiration enough to culminate something appetizing and delicious, despite the craziness of our week’s schedule. It’s a great refuge to enjoy a pleasant meal with those you love at the close of a day. To me, it is something sacred and rewarding, rejuvenating. The sharing. The tasting. The talking.

This wonderful dish is the perfect remedy for such an evening. It is infused with strong lemon essence, intertwined with the pungent flavor of capers and succulent undertones of shallots and garlic. The veal is nicely tender; it nearly melts in your mouth. This dish is neither highly intricate nor lengthy in preparation, yet it is ever so delightful. There are likely as many variations of this recipe as there are individuals whom enjoy it. I tried to validate the “roots” of this dish, but didn’t locate any evidence of such which I found to be compelling. It seems to have emanated from Southern Italy or could have been developed by Italian immigrants as they strived to find new traditions in a new land. It is, none-the-less, a representation of the many wonderful gifts we have received, in one form or another, from the art of Italian cuisine.

Buon appetito!

Gluten-Free Veal Scaloppini

4 natural veal steaks cut for scaloppini (1/4-1/2” thick)

3-4 T. organic olive oil (as needed)

3 T. organic garlic, minced

1 organic shallot, thinly sliced

4 T. organic potato flour, certified gluten-free

2 organic lemons, juiced

3 T. organic capers

1 t. organic oregano leaves, chopped

½ c. dry white wine

1 c. organic, free-range gluten-free chicken broth

1 t. sea salt

½ t. fresh ground organic pepper

Preheat oven to 250°.

Heat a large sauté pan on medium high, glazing the bottom with the olive oil and adding 2 T. of minced garlic. Sauté briefly until the garlic is golden in color.

Dispense potato flour onto a large platter; sprinkle with sea salt and pepper and mix around slightly. Dredge each scaloppini in the potato flour, covering both sides then placing each into the heated sauté pan. Sprinkle with sea salt and freshly ground pepper to suite your taste. Cook until the scallopini is browned nicely on both sides, squeezing the juice from one lemon over the veal as it browns.  Transfer the veal from the sauté pan to a casserole or serving dish when the cooking is complete and place it to remain in the warm oven as you prepare the sauce.

Using the same sauté pan on medium-high heat – do not clean it out – and adding a bit more olive oil if necessary, sauté the remaining 1 T. of garlic with the sliced shallot. When the shallot becomes translucent, add in the oregano, wine and remaining lemon juice. Pour in the chicken broth. Reduce the heat to medium and leave to simmer until the liquid has been reduced to half its original volume. Add ½ of the capers into the sauce, reserving the other half. Pour the sauce over the scaloppini before serving and sprinkle with the remaining capers.

This dish has quite a lemony flavor. If that is nor your appeal, use ½ as much lemon juice. However, I thought it was delightful and tasted lovely with a glass of chilled white wine. 

Enjoy…

©Taylor Donovan

source: www.taylorstable.com