Advertisement

Veal with lemon and capers

Time 20 minutes
Yields Serves 4
Veal with lemon and capers
1

Using a very sharp knife, cut the ends off the lemons. Cut away the peel. Place the knife between the membranes and cut to make segments. Cut into one-half-inch pieces.

2

Pound the veal lightly to flatten. Season well on both sides with salt and pepper. Have the flour ready in a shallow dish.

3

Heat the oil and 1 tablespoon butter in a large skillet over medium-high heat until very hot. Dredge the veal in the flour, shake off the excess and lay into the pan. Cook until just done, 45 to 60 seconds on each side (timing depends on thickness). Transfer to 4 warm plates.

4

Add the remaining butter to the skillet and swirl until it melts and starts to brown. Add the lemon, scraping up the bottom of the pan. Stir in the capers. Spoon the mixture over the veal slices. Sprinkle with the parsley and serve at once.


Newsletter
Get our new Cooking newsletter, coming soon.
You may occasionally receive promotional content from the Los Angeles Times.