Best Vveal Cutlets With Lemon Garlic And Capers Recipes

Veal Scallops with Lemon and Capers image

Provided by evelynathens

Categories Veal

Time 7m

Yield 2 serving(s)

Number Of Ingredients 9

1/4 cup all-purpose flour
1/2 teaspoon salt
4 (3 ounce) veal scallops
1 tablespoon olive oil
1/4 cup dry white wine
3 lemon slices, ¼ inch,halved
1 teaspoon drained capers
1 tablespoon butter
1 teaspoon minced fresh parsley

Steps:

In a shallow dish, stir together flour and salt and dredge veal, one piece at a time, shaking off excess.
In a large, non-stick skillet heat oil over moderately-high heat until it is hot but not smoking, and saute veal for 1 minute or until pale golden.
Turn veal and saute 30 seconds more, or until pale golden and just springy to touch.
Transfer to a platter and keep warm, covered.
Add wine, lemon and capers to the skillet and simmer for 1 minute.
Swirl in butter and parsley and pour the sauce over the veal.
Serve with buttered rice and steamed broccoli and carrots.

Nutrition Facts : Calories 472.7, Fat 28.3, SaturatedFat 11.2, Cholesterol 149.6, Sodium 811.4, Carbohydrate 13.8, Fiber 0.8, Sugar 0.6, Protein 34

Kapernschnitzel (Veal Cutlets With Capers) image

Provided by Rita1652

Categories Veal

Time 24m

Yield 4 serving(s)

Number Of Ingredients 13

24 ounces veal cutlets, pounded lightly just to even (4 @ 6oz each)
2 tablespoons lemon juice
1/2 teaspoon salt
1/8 teaspoon pepper
1/2 teaspoon paprika
1 tablespoon flour
1 tablespoon vegetable oil
2 ounces capers, rinsed and drained
1/4 cup dry white wine
1 bay leaf
3 tablespoons evaporated milk or 3 tablespoons cream
pickled beet, Sliced
4 lettuce leaves

Steps:

Sprinkle cutlets with lemon juice and season with salt, pepper, paprika and flour.
Heat oil in a frying pan and fry cutlets for 3 minutes on the first side.
Turn cutlets over and add drained capers to pan.
Fry again for 3 minutes; remove cutlets and arrange on a preheated platter.
Pour wine into pan, scraping loose any brown particles from bottom of the pan.
Add bay leaf, simmer liquid 3 minutes.
Remove bay leaf.
Blend in evaporated milk or cream and adjust seasonings.
Pour over cutlets.
Cut beets into strips and arrange on lettuce leaves as a garnish.

Nutrition Facts : Calories 321.5, Fat 16.1, SaturatedFat 5.8, Cholesterol 144, Sodium 875, Carbohydrate 5.2, Fiber 1, Sugar 0.6, Protein 34.9

Veal with Lemon and Capers image

Provided by Food Network

Categories main-dish

Time 40m

Yield 8 servings

Number Of Ingredients 8

2 pounds veal scaloppini
1 cup all-purpose flour
Salt and freshly ground black pepper
Olive oil and butter, equal amounts, enough to coat the skillet, plus 1 tablespoon
1 1/2 cups chicken stock
Capers
1/2 lemon, juiced, plus 1/2 lemon thinly sliced, for garnish
Chopped parsley leaves, for garnish

Steps:

Pour the flour mixture on a plate, and season with salt and pepper. Dredge the scaloppini in the flour and shake off the excess, set aside. Melt butter and olive oil together in a skillet over medium fire. Add scaloppini to skillet and brown on both sides. Set aside until all the veal has been cooked. After the veal has been removed from the pan, add the chicken stock to the pan over high heat and scrape the bottom of the pan to loosen the brown bits. Cook until the liquid has thickened. Straining the liquid may be necessary to remove the larger pieces of the scrapings. Add 1 tablespoon of butter, capers, lemon juice and parsley to sauce. Stir over a high heat about 5 minutes. Pour sauce over the veal. Garnish with sliced lemons and serve.