Many people are familiar with veal scaloppine but in reality it can be done with chicken or beef too. It’s a great recipe for making a small amount of meat go further because it’s cut so thin. For our recipe we used a teriyaki style cut of beef from Circle C Ranch on Oahu with delicious results.
1 pound of meat sliced to ¼ of an inch
All purpose white flour-enough to coat the meat plus 1 TB
2 TB olive oil
1/2 TB butter
1/3 of a lemon
1/3 cup white wine
1/4 cup of water
Salt and pepper to taste
Good fresh bread, sliced
Poor a good amount of flour on to a plate and coat both sides of the meat. Don’t shake off the excess. Warm the olive oil and butter on medium heat in a pan big enough to hold all of the meat. Once the oil/butter mixture is starting to just bubble, place all of the meat in the pan, sprinkle with salt and pepper to taste and cook on high until the bottom is golden brown. Flip the meat and squeeze in the fresh lemon juice.
To create the sauce, poor in the white wine, water and 1 TB flour. Wisk with a fork and let sizzle in the pan with the meat. This whole cooking process happens quickly so it is a good idea to have all of your ingredients measured and within reach
Divide the meat in 2 plates and cover with a generous amount of the sauce. Serve with slices of fresh bread to help mop up all the flavors.