Chef-quality Chef Knife - For precise cutting of scallops and other ingredients.
Mandoline Slicer - Useful for thinly slicing vegetables like zucchini or potatoes to accompany the dish.
Sauté Pan (Frying Pan) - Ideal for sautéing scallops with butter and garlic, ensuring even cooking.
Wok or Large Skillet - Great for high-heat searing of seafood while maintaining the flavorful juices.
Capers Jar (canned) - For convenience in adding capers to the dish without opening a separate jar each time.
Glass Mixing Bowls - Versatile for mixing sauces, tossing vegetables, or combining ingredients.
Digital Kitchen Scale - Precise measurement of scallops and other components can enhance the recipe's balance.
Strainer (Colander) - Essential for rinsing seafood or draining excess liquid from cooked vegetables.
Roasting Rack with Grid - To elevate veal while ensuring it is not overcrowded, promoting even roasting.
Digital Thermometer - Important for checking the doneness of meats to ensure safety and quality.
3 tablespoons olive or vegetable oil
1/2 cup all-purpose flour
1 pound thin veal scallopini (less than 1/4 inch thick)
1/2 stick unsalted butter, cut into pieces
1 1/2 tablespoons red-wine vinegar
1 1/2 tablespoons drained small capers
2 tablespoons chopped flat-leaf parsley
I publish delicious recipes that most of the times required 10 ingredients or less and 30 minutes or less to prepare.
About