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, a
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Cooking tools:
- Chef's knife
- Cutting board
- Mixing bowl
- Whisk
- Skillet
- Tongs
- Plate
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 tablespoons wholegrain mustard
- 1/3 cup (80ml) olive oil
- 1/4 cup (60ml) lemon juice
- 1/4 cup (50g) drained baby capers, rinsed
- 2 cloves garlic, crushed
- Veal scaloppine
- 2 tablespoons olive oil
- 8 (800g) veal schnitzels
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