Veal with Lemon and Capers
A classic and tangy Italian dish that pairs tender veal with the refreshing flavors of lemon and capers.
Nutrition
Calories: 320cal
Carbohydrate: 10g
Protein: 21g
Fat: 22g
Cholesterol: 115mg
Sodium: 450mg
Difficulty Level: easy
15 min Prep
20 min Cook
35 min Total
4 Servings
Ingredients
- 1 pound veal cutlets
- Salt and freshly ground black pepper, to taste
- 1/2 cup all-purpose flour
- 3 tablespoons olive oil
- 3 tablespoons unsalted butter
- 2 tablespoons capers, drained
- 1 lemon, zested and juiced
- 1/2 cup chicken broth
- 2 tablespoons chopped fresh parsley
Instructions
- Place each veal cutlet between two sheets of plastic wrap and pound gently with a meat tenderizer until about 1/4 inch thick. Season both sides with salt and pepper.
- Spread the flour on a plate and dredge each veal cutlet in the flour, shaking off any excess.
- Heat the olive oil in a large skillet over medium-high heat. Once shimmering, add the veal cutlets in a single layer. Cook for about 2-3 minutes on each side until golden brown. Remove veal from the skillet and set aside on a plate.
- Reduce the heat to medium and add butter to the skillet. Once melted, add the capers and cook for about 1 minute.
- Add the lemon juice and zest to the skillet, followed by the chicken broth. Stir well, scraping any browned bits from the bottom of the pan.
- Return the veal cutlets to the skillet. Simmer gently in the sauce for about 4-5 minutes or until they are heated through and the sauce thickens slightly.
- Sprinkle the fresh parsley over the veal and serve immediately with extra sauce spooned over the top.
