Veal D'agnese's Recipe

Pound and season

If veal cutlets are thicker than 1/4", place between two sheets of plastic wrap and gently pound with a meat mallet until about 1/4" thick. Pat the cutlets dry with paper towel. Season both sides with kosher salt and freshly ground black pepper.

Set up dredging station

Place the flour in a shallow bowl and season lightly with a pinch of salt. In a second shallow bowl whisk the eggs with the optional grated Parmesan until uniform. Place the breadcrumbs in a third shallow bowl.

Dredge veal

Working one at a time, lightly coat each cutlet in flour, shake off excess, dip into the egg (letting excess drip back), then press into the breadcrumbs to coat evenly. Place on a rack or plate and repeat with remaining cutlets. Let rest 5 minutes to better adhere.

Brown cutlets

In a large skillet (12" recommended) heat 2 tbs olive oil and 1 tbs butter over medium-high heat until shimmering. Add 2–3 cutlets without crowding and cook 2–3 minutes per side, until golden brown and cooked through (internal temperature about 145°F/63°C for veal). Transfer to a warm oven (200°F/95°C) or a resting plate covered loosely with foil. Add remaining oil and butter as needed and cook remaining cutlets in batches.

Sauté aromatics

Using the skillet with the fond (browned bits) still in it, reduce heat to medium and add 1 tbs olive oil if pan is dry. Add the minced shallot and sauté 1–2 minutes until softened but not browned. Add the minced garlic and cook 30 seconds until fragrant.

Deglaze and reduce

Add the white wine to the skillet to deglaze, scraping up any browned bits with a wooden spoon. Increase heat to medium-high and reduce the wine by about half, roughly 2–3 minutes.

Build the sauce

Add the chicken or veal stock and capers and bring to a gentle simmer. Cook 3–4 minutes to meld flavors. If using, stir in the heavy cream and simmer 1–2 minutes more to slightly thicken. Remove from heat.

Finish sauce

Off the heat, whisk in the cold butter pieces one at a time to create a glossy emulsified sauce. Stir in the lemon juice, lemon zest, and chopped parsley. Taste and adjust seasoning with salt and pepper as needed.

Arrange the warm breaded veal cutlets on a platter or individual plates. Spoon the lemon-caper sauce generously over each cutlet. Garnish with extra chopped parsley and lemon wedges on the side. Serve immediately.

Suggested accompaniments: serve with lightly buttered pasta, sautéed spinach, or roasted baby potatoes to complete the meal.