Veal with Cream and Lemon

Instructions

1. Pat the veal cutlets dry with paper towels to ensure even browning. Season both sides with salt and pepper.
2. Dredge the veal cutlets in the flour, shaking off the excess flour.
3. Heat the olive oil and butter in a large skillet over medium-high heat.
4. Once the butter has melted and the oil is hot, add the veal cutlets in a single layer. Cook for about 3-4 minutes per side until golden brown. Do this in batches if necessary. Tip: Avoid overcrowding the pan to ensure a nice sear.
5. Remove the veal from the skillet and set aside on a plate. Keep warm by covering loosely with foil.
6. In the same skillet, lower the heat to medium and add the minced garlic. Sauté for about 1 minute until fragrant, being careful not to burn it.
7. Pour in the chicken broth and bring it to a simmer, scraping up any brown bits from the bottom of the pan with a wooden spoon — this adds flavor to the sauce.
8. Add the heavy cream, lemon zest, and lemon juice to the skillet. Stir well to combine.
9. Let the sauce simmer for about 5-7 minutes until it thickens slightly. If you’d like a thicker sauce, let it reduce a little longer.
10. Return the veal cutlets to the skillet, coating them with the sauce. Add capers if using.
11. Garnish with fresh parsley before serving. Tip: Serve with pasta, rice, or a side of steamed vegetables to soak up the delicious sauce.