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Categories:
veal all-purpose olive oil butter lemon juice white wine clove garlic chicken stock capers flat leaf parsley
Viewed: 44 - Published at: 2 years agoIngredients
- 8 None veal schnitzels (about 1 3/4 lbs)
- 1/4 cup all-purpose flour
- 2 tbsp olive oil
- 2 tbsp butter
- 2 tbsp lemon juice
- 1/4 cup dry white wine
- 1 clove garlic, peeled and crushed
- 3/4 cup chicken stock
- 2 tbsp capers, rinsed, drained
- 1/4 cup flat-leaf parsley, coarsely chopped
Method
- Coat the veal in the flour and shake off the excess. In a large frying pan, heat the oil and butter over a medium heat for about 1 min and cook the veal, in batches, for about 2-4 mins or until cooked to desired doneness. Remove from the pan and cover to keep warm.
- Add the juice, wine and garlic to the pan and bring to a boil. Reduce heat and simmer, uncovered, for about 3-5 mins or until the liquid is reduced by half. Add the stock and simmer, uncovered, for about 5 mins. Remove the pan from the heat and stir in the capers and parsley. Season to taste.
- Serve the veal topped with the sauce.
