Veal with Marcona almonds

Time 25 minutes
Yields Serves 4
Veal with Marcona almonds
(Ricardo DeAratanha / Los Angeles Times)

Heat 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.


Lay 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.


Divide 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.


Pour 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.


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

Get our new Cooking newsletter, coming soon.
You may occasionally receive promotional content from the Los Angeles Times.