Veal Garozzo Recipe
Sautéed with mushrooms, capers and black olives in a lemon butter sauce
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Ingredients
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Meat
Produce
Condiments
Dairy
Spices
Method
Preparation
- 1
Prepare the Veal
Season the veal cutlets with salt and black pepper on both sides. Let them sit at room temperature for about 15 minutes.
- 2
Cooking
- 3
Sauté the Veal
In a large skillet, melt 2 tablespoons of butter over medium-high heat. Once hot, add the veal cutlets and cook for about 3-4 minutes on each side until golden brown. Remove the veal from the skillet and set aside.
- 4
- 5
Add Capers and Olives
Stir in the capers and black olives, cooking for an additional 2-3 minutes.
- 6
Create the Sauce
Pour in the lemon juice and stir well, scraping up any brown bits from the bottom of the skillet. Allow the sauce to simmer for 2 minutes.
- 7
Combine and Serve
Return the cooked veal cutlets to the skillet, coating them in the sauce. Cook for an additional minute to heat through. Serve immediately, spooning the mushroom and olive mixture over the veal.