Foto: RecipeGirlIngredients
4 servings
- 1 cup all purpose flour ((sprinkled with salt and pepper))
- 1 pound veal cutlets ((pounded thin))
- 2 tablespoons vegetable or canola oil
- 2 tablespoons unsalted butter
- 1 large lemon, (juiced)
- ½ cup dry white wine
- 2 tablespoons capers, (rinsed)
- 2 tablespoons chopped fresh Italian parsley
Steps
Place the seasoned flour in a large plastic zip baggie and add the veal cutlets. Shake until they are well coated. Set aside.
In a large sauté pan, heat the oil and butter until melted and hot. Add the coated veal cutlets and cook just until golden brown, about one minute or so per side. Remove the veal to a plate and keep warm (wrap in foil).
Add the lemon juice to the pan. Then add the wine and cook until the sauce has reduced and thickened. Taste and add salt and pepper, as needed. Stir in the capers and parsley. Return the veal cutlets to the pan and cook briefly in the sauce to coat.
Serve the veal topped with the sauce.
Nutrition Facts
Macronutrients
Calories393
Source: RecipeGirl
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