Vveal Cutlets With Lemon Garlic And Capers Recipe

Ingredients

1 pound veal cutlets

1/3 cup flour

3/4 teaspoon salt

1/4 teaspoon ground black pepper

1 tablespoon olive oil

1 clove garlic, finely minced

3/4 cup white wine, dry, such as Chardonnay

Juice of 1 lemon, about 2 to 3 tablespoons

2 tablespoons capers, rinsed and drained

Chopped parsley, for garnish

Lemon wedges, optional

Preparation

Put veal cutlets between sheets of plastic wrap and pound gently to about 1/8-inch thickness. combine the flour, salt, and pepper; dip cutlets into the mixture, coating both sides.

Heat 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. 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. Serve veal cutlets with parsley and lemon wedges, if desired.