Randall Lineback Scallopine Piccata


1 lb Randall Lineback Scallopine - MUST be properly thawed, see under INFO, at top of page1 lb Randall Lineback Scallopine - MUST be properly thawed, see under INFO, at top of page. This is a highly flavorful muscle that works hard if the animal is unconfined, and runs outdoors on pasture. The Randall Linebacks are 100% pasture-raised. So, our Scallopini is lean and flavorful.  Scallopine must be BOLDLY hammered for tenderness. This is standard procedure in Europe.2 eggs
4 Tbsp butter
Splash of Extra Virgin Olive Oil
Salt & pepper
1-2 cups Sifted all-purpose flour
1 Tbsp Capers
1 Lemon (juice from one half, slices from the other half)
½ cup White wine
1 Sprig of flat parsley


1) Make an egg wash using 2 eggs and a splash of water. Whisk thoroughly.
2) Pat dry scallopini and season with salt and pepper.
3) Slice larger pieces in half (for easier handling), and tenderize each piece with a mallet, pounding each slice vigorously until thin.
4) Heat 4 Tbsp of butter and a splash of olive oil in a large skillet or saute pan over medium-high heat.
5) Place flour on a large plate or pie plate. One at a time, dredge each piece of scallopine in flour, then dip in egg wash, then dredge in flour again. Shake off excess flour and place IMMEDIATELY in frying pan on medium-high (Do NOT process the scallopine in one large batch—the flour will become lumpy).
6) Cook until golden brown for about 1 minute. Flip and cook for additional 1 minute.
7) Set aside individual scallopine pieces when done on a plate lined with paper towel. You may need to replenish butter and oil in pan as necessary.
8) When scallopine are cooked, add capers, lemon juice, and white wine to the pan and scrape pan leavings. Reduce for approximately 2 minutes.
9) Dip scallopine pieces in sauce and plate with sauce poured on top
10) OR… you may place individual pieces on your favorite pasta and spoon the sauce on top with a garnish of flat parsley leaves and slices of 1/2 lemon.