Veal Cutlets with Capers
⏳ Time
30 minutes
🥕 Ingredients
9
🍽️ Servings
4
Description
Veal fillet needs to be carefully sliced against the grain, so make sure to have a good knife on hand. The veal should be cooked in a mixture of olive oil and butter, and the olive oil should be refined, suitable for frying. Recipe from a cookbook by John Smith and Jane Doe.
Ingredients
- Veal Fillet - 15.9 oz
- Wheat Flour - 1.1 oz
- Olive Oil - 1 tablespoon
- Chicken Broth - 4 fl oz
- Capers - 2 tablespoons
- Meyer Lemon Juice - 1 tablespoon
- Parsley - 1 bunch
- Ground Black Pepper - to taste
- Salt - to taste
Step by Step guide
Step 1
Place the veal slices between two squares of plastic wrap and pound with a meat mallet to a thickness of about 6 mm. Season with salt and pepper.
Step 2
Pour the flour onto a plate. Dredge the meat in the flour, shaking off the excess.
Step 3
Dredge enough slices so that they fit in the skillet in a single layer without overcrowding.
Step 4
Heat 15 g of butter and all the olive oil in a large skillet over medium heat.
Step 5
Add the dredged slices of meat and fry on both sides until golden brown.
Step 6
Transfer to a plate and keep warm. Repeat the process with the remaining meat.
Step 7
Once all the veal slices are cooked, pour the chicken broth into the skillet. Reduce over high heat, scraping up the browned bits from the bottom of the skillet, until the liquid thickens slightly.
Step 8
Stir in the chopped capers, lemon juice, and minced parsley.
Step 9
Remove from heat and vigorously stir in the remaining butter into the sauce.
Step 10
Drizzle the sauce over the veal and serve immediately.
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