1lbmeat in one piece without connective tissue splurge for a tender cutlike lointenderloin, sirloin, etc
Kosher salt and pepper
¼cupdry white wine
All purpose flourfor dusting the cutlets
1tablespoonnonpareil capersor more to taste
1cloveof garlicfinely grated or mashed to a paste
Fresh sliced mint leavesabout 2 tablespoons, plus more to garnish
8ozor 1 cup pickled wild mushroomsor more to taste
Fresh lemon juiceto taste
Vegetablesespecially wilted spinach or other greens, for serving
Cut the loin or other cut into 4 equal sized pieces, then, with a sharp knife, cut them almost in half to butterfly them (see pictures). Next, pound the meat with a mallet on both sides to even it out and flatten it. Season the meat lightly with salt and pepper.
Heat an oven to warm. Heat the oil, a ten inch pan works good. Working in batches if needed, dust the cutlets with flour one at a time, dust off the excess, and brown on one side, until the cutlets are nearly cooked. Transfer the finished cutlets to a pan and keep warm in the oven, and repeat until all the cutlets are done.
Try not to burn the flour in the pan. Add the butter to the pan and cook for a minute or two until it smells toasty like nuts, then add the mushrooms and cook until lightly browned and wilted, about 5 minutes—if the pan dries out, add some more butter or oil.
Add the garlic to the pan and cook for a minute until aromatic. Add the wine and cook down, then toss in the mint leaves, splash of lemon, and serve the cutlets, spooning the with the sauce and mushrooms over each one.
Serve with wilted greens, especially wild ones like nettles, amaranth, or lambsquarters.
Fresh mushrooms can be used instead of pickled.
If you can, pound the scallopini beforehand and keep them wrapped, flat, in cling film until you're ready to cook to make the pickup faster--this is how I'd do it in a restaurant.