 |
Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 4 |
|
Another recipe I learned from cooking with Angelo. It's TASTY! Please be sure to rinse the salt from the capers before cooking. Prep and cook times are a guess. Enjoy!! Ingredients:
5 veal cutlets (thin) |
1/2 cup flour, seasoned with |
salt and pepper |
1 tablespoon olive oil |
2 tablespoons butter |
1/2 cup chicken stock |
3 tablespoons lemon juice |
2 tablespoons capers (used the salted, not brine variety) |
1 tablespoon finely chopped parsley |
1 cup dry white wine |
cooked rice or cooked pasta |
Directions:
1. Lightly dust each side of veal cutlet with flour.
2. Heat olive oil and butter in a large frying pan.
3. Fry cutlets over moderately hight heat for approximately 2 minutes on each side.
4. Transfer to a warm plate.
5. Add the wine into the pan.
6. Increase heat to high and boil until there are only 4 tablespoons of liquid left.
7. Add in the stock and capers and boil for 4- 5 minutes, until it has reduced.
8. Return the cutlets to the pan and heat through for a minute.
9. Sprinkle with parsley and serve over rice or pasta.
|
|