Description
Tender veal cutlets pan-seared to golden perfection and coated in a vibrant, tangy white wine sauce with capers, lemon, and fresh parsley. Fast, fresh, and perfect for a cozy weeknight dinner.
Ingredients
Scale
- 2 lbs veal cutlets
- 1 tsp kosher salt
- 1/4 tsp black pepper
- 1/2 cup all-purpose flour
- 2 tbsp neutral oil (canola or avocado)
- 2 tbsp unsalted butter
- 1 shallot, minced
- 1/2 cup white wine (Pinot Grigio or Sauvignon Blanc)
- 3/4 cup chicken broth
- 2 fresh lemons (for 2 tbsp juice plus slices for serving)
- 1 tbsp capers, drained
- 1 tbsp fresh parsley, minced
- Fresh lemon slices, for garnish
- More fresh parsley, chopped, for garnish
Instructions
- Pat veal dry. Season both sides with salt and pepper. If needed, pound to 1/4 inch thickness. Dredge each piece in flour, shaking off the extra.
- Preheat oven to 200°F. Heat oil and 1 tbsp butter in a large skillet over medium-high. Add 2–3 cutlets at a time; cook 2–3 minutes per side, until golden. Transfer to a baking sheet; keep warm in the oven. Repeat with remaining veal.
- Add shallot to the same pan; sauté 3–4 minutes until softened. Pour in wine, scraping up browned bits. Add chicken broth and lemon juice; simmer 5–10 minutes. Stir in capers and remove from heat. Add remaining 1 tbsp butter and parsley.
- Return veal to the sauce and turn to coat. Top with lemon slices and parsley. Serve immediately.
Notes
Pound veal evenly to ensure tender, even cooking. Use a light wine and fresh lemon for a bright, balanced sauce. Substitute chicken or pork if veal is unavailable.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 portion
- Calories: 380
- Sugar: 1g
- Sodium: 520mg
- Fat: 21g
- Saturated Fat: 8g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 1g
- Protein: 36g
- Cholesterol: 95mg