Veal Limonata Recipe
Thin leg slices sautéed with lemon wine caper butter sauce. Served with Creamy Fettuccine Alfredo.
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Ingredients
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Veal Limonata
Creamy Fettuccine Alfredo
Method
Veal Limonata
Prepare the Veal
Season the veal cutlets with salt and black pepper on both sides. Dredge each cutlet in all-purpose flour, shaking off the excess.
Sauté the Veal
In a large skillet, heat olive oil over medium-high heat. Add the veal cutlets and sauté for about 3-4 minutes on each side until golden brown and cooked through. Remove the cutlets from the skillet and set aside.
Make the Sauce
In the same skillet, add the unsalted butter. Once melted, add minced garlic and sauté for about 30 seconds until fragrant. Pour in the white wine and lemon juice, scraping the bottom of the skillet to deglaze.
Finish the Sauce
Add the capers to the sauce and let it simmer for 2-3 minutes until slightly reduced. Return the veal cutlets to the skillet, spooning the sauce over them to coat. Sprinkle with fresh parsley before serving.
Creamy Fettuccine Alfredo
Cook the Fettuccine
In a large pot, bring salted water to a boil. Add the fettuccine pasta and cook according to package instructions until al dente. Drain and set aside.
Prepare the Alfredo Sauce
In a large saucepan, melt the unsalted butter over medium heat. Add the heavy cream and garlic powder, stirring to combine. Bring to a gentle simmer.
Add Cheese
Stir in the grated Parmesan cheese, and season with salt and black pepper. Continue to stir until the cheese is melted and the sauce is creamy.
Combine Fettuccine and Sauce
Add the cooked fettuccine to the Alfredo sauce, tossing to coat the pasta evenly. Serve immediately.
