Veal Lemonata Recipe
Thinly sliced veal, prepared in a white wine lemon butter sauce, topped with capers.
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Veal
Pound the veal cutlets to about 1/4 inch thickness. Season both sides with salt and black pepper. Dredge the cutlets in flour, shaking off any excess.
- 2
Cook the Veal
In a large skillet, heat the olive oil over medium-high heat. Add the veal cutlets in batches, cooking for about 3-4 minutes on each side or until golden brown. Remove and keep warm.
- 3
Make the Sauce
In the same skillet, add the butter and let it melt. Add the white wine and lemon juice, scraping the bottom of the skillet to deglaze. Let it simmer for about 5 minutes.
- 4
Finish the Dish
Stir in the capers and return the veal cutlets to the skillet. Coat the veal with the sauce and cook for an additional 2-3 minutes to heat through.
- 5
Serve
Garnish with fresh parsley before serving. Enjoy your Veal Lemonata with a side of pasta or fresh vegetables.
