Veal Scallopini Recipe

Ingredients

2 oz. veal

¼ cup flour

1 oz. olive oil

¼ cup mushrooms

1 tbsp. capers

8 oz. buerre blanc sauce (reduced butter, wine and shallots)

5 oz. cooked linguini

1 oz. (2 tbsp.) unsalted butter

Salt and pepper to taste

2 tbsp chopped Roma tomatoes

Directions

Heat the olive oil in a sauté pan until it starts to smoke. Dredge the veal in flour seasoned with salt and pepper, shake off excess flour and set in the skillet. Sauté until golden brown on the first side. Flip the veal and add the mushrooms and tomatoes to the pan. Cook until the mushrooms are soft, season with salt and pepper and add capers. Add the buerre blanc sauce and bring to a simmer. Shake excess water from cooked linguini, add to pan, and coat with sauce before plating.

*Pasta Cucina located in Station Casinos