Veal Cutlet Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 lb veal cutlets
Salt and freshly ground pepper
1/4 cup all purpose flour
2 tbsp unsalted butter
1 tbsp olive oil
1/2 cup chicken broth
2 tbsp rinsed and chopped capers (optional)
1 tbsp fresh lemon juice
1 tbsp chopped fresh Italian parsley
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Directions: |
Directions:Place veal cutlets between two sheets of plastic wrap. With a meat pounder or mallet, pound to a 1/4 inch thickness. Sprinkle meat with salt and pepper.
Spread the flour on a plate. Dredge the cutlets in the flour and shake off the excess. Coat only enough cutlets that will fit in the pan at one time without crowding.
Melt 1 tbsp of the butter with the oil in a large skillet over medium heat. Add to the pan and brown the cutlets on both sides. Transfer them to a plate. Keep warm. repeat with remaining veal.
Pour off excess fat leaving just a thin film and brown bits on the bottom of the pan. Add healthy cup of wine and stir until brown bits come off the bottom. Add chicken broth. Stir in capers, lemon juice and parsley. Optional can also add shallots. Remove from the heat and add remaining one tablespoon of butter. |
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