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Ingredients
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Meat
Breading
Sauce
Method
Preparation
- 1
Prepare the Veal
Pound the veal cutlets to about 1/4 inch thickness using a meat mallet. This helps in tenderizing the meat.
Breading
- 2
Season and Dredge
In a shallow dish, combine flour, salt, and black pepper. Dredge each veal cutlet in the flour mixture, shaking off any excess. Set aside.
Cooking
- 3
Sear the Veal
In a large skillet, heat olive oil over medium-high heat. Add the veal cutlets in batches and cook for about 2-3 minutes on each side until golden brown. Remove from the skillet and set aside.
- 4
- 5
Add Broth and Capers
Pour in the chicken broth and scrape up any browned bits from the bottom of the skillet. Stir in the capers and simmer for 2 minutes.
- 6
Finish the Sauce
Add lemon juice and cook for an additional minute. Return the veal cutlets to the skillet, turning to coat in the sauce, and heat through for about 1-2 minutes.
Garnish
- 7
Serve
Garnish with chopped parsley before serving. Pair with pasta or a side of vegetables for a complete meal.
