4 large veal escalopes (schnitzel)
4 tablespoons plain flour, seasoned with salt and pepper
1 tablespoon olive oil
2 tablespoons butter
1/3 cup white wine (dry)
1 cup chicken stock (broth)
2 -3 tablespoons lemon juice
2 tablespoons capers, rinsed
1 tablespoon parsley, finely chopped
Salt and fresh ground black pepper
This is a quick and delicious way to prepare veal and only needs a simple side dish to compliment it.
Pairs well with …..
Mash potato and green beans
Hints and tips:
This sauce also works well with chicken breast, pork steaks and white fish fillets.
If the veal is a little thick, place one piece at a time between two sheets of plastic wrap and pound with a meat mallet until thin and even in thickness.
Dust the veal in the seasoned flour and shake off excess.
Heat the olive oil and butter in a non stick fry pan to medium high and sear the veal for 1 -2 minutes on each side until just cooked through and golden. Season with salt and pepper, transfer to a warm plate and cover with foil.
Wipe the pan out with some paper towel and add the wine, allow to boil until the liquid reduces down by half and then add the chicken stock. Bring to the boil and simmer for 4 -5 minutes.
Add 2 tablespoons of the lemon juice and the capers, taste and add more lemon juice and salt and pepper, if desired. Return the veal to the pan (with the juices) and heat through for half a minute, sprinkle with parsley and serve.
Note: The flour on the veal with thicken the sauce slightly when added back to the pan.