Equipment
Ingredients
Veal & Aromatics
- 600 g veal scallops, thinly pounded
- 1 yellow onion, thinly sliced
- 2 fresh rosemary, leaves chopped
- 8 g smoked paprika
- 30 ml olive oil
- salt
- black pepper
Sauce
- 150 g plain yogurt, room temperature
- 30 g capers, drained
- 60 ml vegetable stock
Nutrition (per serving)
Method
Pat the veal scallops dry with paper towels and season both sides generously with salt and black pepper.
Heat olive oil in a large skillet over medium-high heat. Once shimmering, add the veal (in batches if necessary to avoid overcrowding) and sear for 1-2 minutes per side until golden brown. Remove veal and set aside on a plate.
Reduce heat to medium. Add sliced onions to the same pan and sauté for 5 minutes until softened and translucent.
Stir in the chopped rosemary and smoked paprika. Cook for 30 seconds until fragrant, being careful not to burn the paprika.
Deglaze the pan with vegetable stock, scraping up any browned bits from the bottom. Let it simmer for 1 minute to reduce slightly.
Reduce heat to low. Stir in the capers and plain yogurt. Mix well to create a creamy sauce. Do not let the sauce boil.
Return the veal and any resting juices to the pan. Turn the meat to coat in the sauce and warm through for 1 minute. Serve immediately.
Chef's Notes
- Veal dries out quickly; ensure the initial sear is fast and high-heat.
- For a thicker sauce, you can dust the veal in flour before searing, which will help thicken the yogurt mixture later.
- Smoked paprika adds a 'meatier' flavor profile than sweet paprika, pairing excellently with the tangy capers.
- If you strictly avoid veal, turkey cutlets are a perfect 1:1 substitution for this recipe.
Storage
Refrigerator: 2 days — Sauce may separate upon reheating; heat gently.
Reheating: Reheat gently on the stove over low heat; do not boil.
