Veal Gremolata

I wanted to try a few new things this week and veal was on the list. Getting my wife to try new things can be difficult, I have to be careful. Veal is one of those things she was very if-y about. She was hesitant at first but came around and actually liked it. Here’s what I did:

Ingredients:
2 lemons
¼ cup parsley – finely chopped
4 cloves garlic – minced
1 ½ lbs veal scallops
¾ cup white wine
4 tbs butter
3 cups brown rice

Prepare gremolta:
Grate the zest from the lemons and squeeze and strain the juice. In a bowl mix together zest, parsley and garlic, set aside.

Cook veal:
When I ordered the veal at the butcher counter he cut it thin, ¼ inch, but I wanted it thinner. My solution was a 1x4 board which I keep for various uses in the kitchen. I laird out the veal with plastic wrap top and bottom and lightly pounded each slice underneath the board with a hammer. They came out nice and thin! Salt and pepper scallops. In a frying pan add 1 tbs of butter. Add veal in a single layer and cook, turning once, until brown, about 2 minutes. Transfer to a plant. Repeat with butter and remaining veal.

Prepare sauce:
Melt remaining butter in the same frying pan over medium-high heat. Add hal of the gremolata and cook, stirring constantly, for 1 minute. Add the wine and stir, scraping up the browned bits on the pan bottom. Cook sauce until reduced by half, about 3 minutes. Stir in 2 tbs lemon juice and season to taste with salt and pepper. Return veal to the pan and simmer to 4-5 minutes. Sprinkle remaining gremolata and serve over brown rice.

I had a good bit of veal left over but it made awesome sandwiches for lunch!