interesting to see they put the Kosher salt in the sauce and not directly on the steak. i'm also surprised that they pat the steak dry before adding the spices. looks delish.
They did put salt and pepper directly on the steak - she combined the two in a bowl then rolled the outside of the steaks in the bowl to coat them. They pat the steaks dry before adding the salt/pepper so as to remove any moisture and hence give you a better char/crust on the outside of the steaks when you sear them. Despite patting them dry, there is still plenty of moisture to help the salt & pepper adhere.
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I often cook veal scaloppini like that recipe. Some tips:
-it only takes 1-2 mins per side to cook
-if cooking for a group, i keep the oven at 200 degrees. after the first pieces are done, i put on a plate in the oven (covered with tin foil) to keep warm while cooking the rest. i sometimes try to slightly undercook the first couple batches and let them finish in the oven.
Good advice - I too find they cool off quickly and are often cold by the time you plate the dish so will try your advice tomorrow night.
other random thought: andy once mentioned pouring nearly boiling hot water on serving plates, then drying before plating
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