Scaloppine is such a simple and elegant dish that can be made with any kind of meat. The only requirement for the dish is that the meat is sliced thin so it can be cooked quickly over high heat. I prefer to dredge the cutlets in flour before cooking in a blend of oil and butter. This will give the exterior of each piece of meat a delicate golden brown crust. Remove the meat and set aside. Add the shallots and remaining butter to the skillet and cook until softened. Squeeze a lemon into the sauce and stir. Serve the cutlets over a bed of noodles, add a few olives and then drizzle the sauce over the top and enjoy!
NOTE: You can make elk scaloppine or venison scaloppine with this recipe. You can also substitute capers for the olives or fresh herbs.
Preparation Time: 10 minutes
Cooking Time: 10 minutes
- 6-8 antelope cutlets (1/4 inch thick or about 4 ounces each)
- ¼ cup flour
- salt and pepper
- 2 tablespoons canola oil
- 1 shallot, diced
- 4 tablespoons unsalted butter, divided
- 2 teaspoons juice from a lemon
- pitted calamata and green olives, sliced (capers are optional)
- cooked thin spaghetti or angel hair pasta
- Generously season the antelope cutlets with salt and pepper. Heat a skillet over medium-high heat and add oil and 2 tablespoons butter. Dredge each cutlet in flour and shake off excess. Add the cutlets to the skillet and cook about 1 minute per side. You may need to do this in batches to not overcrowd the skillet. Set aside when done.
- Turn the heat to low and add the shallots and remaining butter. Cook until the shallots soften about 5 minutes. Add the juice from a lemon and stir.
- Serve the cutlets over a bed of noodles, add a few olives and then drizzle the sauce over the top and enjoy!