VVEAL CUTLETS WITH LEMON, GARLIC, AND CAPERS

VVEAL CUTLETS WITH LEMON, GARLIC, AND CAPERS image

Yield 4 servings

Number Of Ingredients 11

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1 pound veal cutlets
1/3 cup flour
3/4 teaspoon salt
1/4 teaspoon ground black pepper
1 tablespoon olive oil
1 clove garlic, finely minced
3/4 cup white wine, dry, such as Chardonnay
Juice of 1 lemon, about 2 to 3 tablespoons
2 tablespoons capers, rinsed and drained
Chopped parsley, for garnish
Lemon wedges, optional

Steps:

Put veal cutlets between sheets of plastic wrap and pound gently to about 1/8-inch thickness. combine the flour, salt, and pepper; dip cutlets into the mixture, coating both sides. Heat olive oil in a large skillet over medium heat. Saute the veal cutlets for about 1 to 2 minutes on each side, until browned. Remove veal to a plate and set aside. Saute the garlic for about 1 minute, stirring. Add the wine and lemon juice; simmer for about 5 minutes to reduce slightly. Add the veal back to the skillet with capers; cover and simmer for 3 to 4 minutes. Serve veal cutlets with parsley and lemon wedges, if desired.