|Cutlets frying in a electric frying pan.|
|Cutlets simmering in sauce.|
|Ready to be served.|
Veal Cutlets With Lemon, Garlic, and Capers
• 1 pound veal cutlets
• 1/3 cup flour
• 3/4 tsp salt
• 1/4 tsp ground black pepper
• 3 tbsp butter
• 1 tbsp olive oil
• 1 clove garlic, finely minced
• 3/4 cup white wine
• Juice of 1 lemon, about 2 to 3 tbsp
• 2 tbsp capers
Put veal cutlets between sheets of plastic wrap and pound gently to about 1/8-inch thickness. In a bowl, combine the flour, salt, and pepper; dip cutlets into the mixture, coating both sides.
Heat butter and olive oil in a large skillet over medium heat. Saute the veal cutlets for about 1 to 2 minutes on each side, until browned. Remove veal to a plate and set aside. Saute the garlic for about 1 minute, stirring often. Add the wine and lemon juice; simmer for about 5 minutes to reduce slightly. Add the veal back to the skillet with capers; cover and simmer for 3 to 4 minutes. Serves 4.