The idea of cooking meat can be a daunting prospect on a weeknight, when all you really have the energy or brain power to do is stir a knob of butter into a pot of hot spaghetti. There's marinating it, cooking it perfectly, keeping the kitchen cross-contamination free -- it's enough to make you close the fridge and pick up the phone for takeout.
Then there's scallopine -- a dish that sounds fancy and tastes fancy but takes 5 minutes (literally) and is foolproof. You can serve it alongside that spaghetti you were planning on making (because it will take the same amount of time and no additional brain power), or you can whip up this orzo salad, which is flavorful, addictive, and even better the next day for lunch.
Click through on the recipe photos or titles to see (and save and print) the full recipes, but we've also written you a handy grocery list and game plan below.
Veal Scallopine with Lemon & Parsley by La Tavola Marche
Orzo Salad with Scallions, Hazelnuts, and Golden Raisins by cristinasciarra
4 slices? veal, pounded thin
1 ?handful parsley, chopped
1/2? cup hazelnuts
1/2 ?cup golden raisins
1 ?cup orzo
1 ?lime, juiced
2 ?tablespoons champagne vinegar
Small handful of chives
2 ?ounces fresh goat cheese
We're assuming you have salt, pepper, olive oil, sesame oil, butter, flour, red pepper flakes, lemons, red wine vinegar, and rice wine vinegar. If not, be sure to add those to your list, too.
1. Heat the oven to 350° F. Scatter the hazelnuts across a baking sheet, then put in the oven for 10 minutes. Take them out and allow them to cool, then remove the skins. Leave the nuts whole, or roughly chop them -- however you prefer. Set aside.
2. Bring 1/2 cup red wine vinegar and 1/2 cup of water to a healthy simmer. Add the raisins and turn down the heat to low. Cover, then cook for 10 minutes. Turn off the heat and allow the raisins to sit in the vinegar solution for an additional 20 minutes. Drain the raisins and set them aside.
3. Bring a pot of water to a rolling boil, then add enough kosher salt to make the water taste like the sea. Add the orzo to the pot and cook until al dente. Drain the orzo, transfer to a bowl, and stir in a bit of olive oil -- just enough so that the pasta doesn't stick. Allow the orzo to cool for 20 to 30 minutes.
4. Make the dressing: Add the lime juice, 2 tablespoons rice wine vinegar, and champagne vinegar to a small bowl. Whisk in a little pinch of kosher salt. Add 1/4 cup sesame oil and 2 tablespoons of olive oil. Whisk the dressing to emulsify the oil, then set aside. Clean and thinly slice the whites and light greens of the scallions. Mince the chives. Stir in a pinch of red pepper flakes into the orzo. Add the hazelnuts, raisins, scallions, and chives. Set aside.
5. For the scallopine: On medium-high heat, add 3 tablespoons of butter and a bit of oil to the pan.
6. Dredge veal in flour, shaking off the excess, and add it to the pan. After a minute or so, as the blood comes to the surface of the meat, it’s time to turn it over. Then let it cook a minute or so on the other side, and it’s done. Sprinkle with salt and pepper. Set aside on a warm platter.
7. Turn the heat down to low. Add juice of one lemon and 2 to 3 tablespoons of water. Reduce by half. Remove pan from heat. Add in parsley and dot the pan with a little additional butter. Swirl until butter is melted, then drizzle ontop of the veal. Fold dressing and sea salt into orzo, to taste. Using a fork, break up the goat cheese, then crumble it into the bowl and lightly fold to combine. Serve alongside the veal.
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