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Categories: Main courses, Quick and easy

Veal with Marcona almonds

Veal with Marcona almonds
Ricardo DeAratanha / Los Angeles Times

Until last week I thought almond producers had found every way under the spring sun to market their product: in the shell, whole, blanched, slivered, sliced, ground into flour and pressed into oil. Now I see they want us to ... Read more

Total time: 25 minutes | Serves 4
  • 1/3 cup Marcona almonds
  • 8 pieces (about 1 pound) veal scaloppine
  • Salt
  • Freshly ground black pepper
  • 1/4 cup flour
  • 4 to 5 tablespoons peanut oil
  • 1/2 cup dry white wine
  • 1/2 cup (1 stick) unsalted butter, thinly sliced
  • Juice of 1 orange (or 1 lemon or 2 limes)
  • 2 tablespoons chopped chives

Step 1Heat the oven to 350 degrees. Spread the almonds in a shallow baking dish and toast until deep golden brown, 10 to 15 minutes. (Watch carefully to be sure they don't burn.) Cool, then coarsely chop.

Step 2Lay the veal between wax paper and gently pound until the thickness of the pieces is relatively even. Season both sides of each scallop with salt and pepper. Dredge the meat in the flour, shaking off the excess flour, and set aside on wax paper.

Step 3Divide the oil between 2 large skillets and heat over high heat. When the oil just starts to shimmer, lay the veal into the pans and sear until the edges start to turn crisp, 1 to 2 minutes. Turn over and cook until done to taste, 1 to 2 minutes longer. Transfer to a warm platter.

Step 4Pour the wine into the skillets to deglaze, scraping up the bits from the bottom with a wooden spoon. Immediately add the butter, then the juice and chives, and heat until the butter is melted.

Step 5Divide the veal scallops among 4 plates. Spoon the sauce over. Season with salt and pepper. Sprinkle with the chopped almonds and serve at once.

Each serving:
629 calories; 22 grams protein; 9 grams carbohydrates; 2 grams fiber; 55 grams fat; 22 grams saturated fat; 134 mg. cholesterol; 55 mg. sodium.
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