Description
Golden veal cutlets bathed in a punchy lemon butter sauce with capers—this classic Italian dish feels fancy but comes together fast. It’s bright, buttery, and downright irresistible.
Ingredients
Scale
- 4 veal cutlets (about 5oz each)
- 4 tbsp flour
- 1 tsp salt
- ½ tsp black pepper
- 2 tbsp olive oil
- 4 tbsp unsalted butter
- 1 shallot, chopped
- 2 garlic cloves, minced
- 1 lemon (½ juiced, ½ sliced)
- ½ cup dry sherry or white wine
- ½ cup chicken stock
- 3 tbsp capers
- 1 tbsp chopped fresh parsley
Instructions
- Preheat oven to lowest setting. Pat veal cutlets dry, season both sides with salt and pepper. Dredge lightly in flour.
- Heat olive oil in a large skillet over medium-high. Sear veal cutlets 2-3 minutes per side until golden. Add butter as they cook. Transfer to oven or tent with foil to keep warm.
- Add shallot to skillet, cook for 2 minutes. Add garlic, cook 30 seconds. Stir in 1 tbsp flour to form a paste, cook 1-2 minutes.
- Pour in dry sherry or white wine, bubble for 2-3 minutes. Add chicken stock, lemon juice, lemon slices, capers, and parsley. Bring to boil, then reduce heat and simmer to thicken.
- Return veal to skillet, spoon sauce over the top, and warm through before serving.
Notes
Don’t overcook the veal—keep the heat high and cook it quickly. Want more sauce? Add extra stock or wine. Store leftovers in the fridge for up to 3 days in an airtight container.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 portion
- Calories: 410
- Sugar: 2g
- Sodium: 550mg
- Fat: 26g
- Saturated Fat: 11g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 35g
- Cholesterol: 110mg