Sous Vide Veal Scallopini with Lemon Capers

Discover the delicate art of cooking veal scallopini to perfection with the sous vide method. This technique ensures tender, flavorful meat every time, complemented by the bright tang of lemon and the salty punch of capers.

Introduction to Sous Vide Veal Scallopini

Veal scallopini are thin slices of veal that cook quickly and evenly. Using sous vide allows you to maintain precise temperature control, resulting in a tender and juicy dish. This method is ideal for delicate meats like veal, which can easily become tough if overcooked.

Ingredients Needed

• 4 veal scallopini slices
• Salt and freshly ground black pepper
• 2 tablespoons olive oil
• 1 lemon, zested and juiced
• 2 tablespoons capers, drained
• 2 cloves garlic, minced
• Fresh parsley for garnish

Preparation Steps

Begin by seasoning the veal scallopini with salt and pepper. Place each slice into a vacuum-seal bag with a drizzle of olive oil, lemon zest, and minced garlic. Seal the bags carefully to remove air.

Set your sous vide cooker to 135°F (57°C). Submerge the sealed bags in the water bath and cook for 1 hour. This gentle cooking process ensures the veal remains tender and moist.

Finishing Touches

Once cooked, remove the veal from the bags and pat dry. Heat a skillet over medium-high heat and add a little olive oil. Sear the veal for about 1 minute on each side to develop a light golden crust.

In the same skillet, add lemon juice and capers, stirring to create a flavorful sauce. Pour this over the veal scallopini and garnish with fresh parsley before serving.

Serving Suggestions

This dish pairs beautifully with a light salad, roasted vegetables, or a side of risotto. The bright lemon and capers add a fresh contrast to the tender veal, making it perfect for a sophisticated dinner or a special occasion.

Enjoy your perfectly cooked sous vide veal scallopini with lemon capers, a dish that combines modern technique with classic flavors.