alevia's kitchen
Short Description
Tender veal cutlets dipped in egg, lightly breaded and pan-fried, served with a silky lemon-butter and white wine sauce, finished with capers for a bright, classic Italian flavour.
Ingredients
8 veal cutlets
3 eggs beaten
1 cup flour
1 pinch of cracked black pepper
¾ cup of chicken stock
⅛ cup dry white wine
½ cup of lemon juice
2 oz of butter
2 tablespoons of capers
½ cup of oil
Preparation
Preheat the oven to 350°F.
Combine the chicken stock, wine, capers, and lemon juice in a pot. Reduce the liquid by one-quarter, then add butter and whisk. Keep on low heat until ready to serve.
Heat oil in a pan over medium heat. Dredge the veal in flour, then dip in egg, and fry in hot oil until browned on both sides. Transfer to a cookie sheet and repeat until all veal is cooked.
Once all the veal is prepared, place it in the oven and heat for 8 minutes. When ready to serve, bring the sauce to a low boil. Arrange the veal on a plate and pour the sauce over it.