Ingredients
Method
1.Coat veal in flour; shake off excess. In a large frying pan, heat oil and butter over medium heat for about 1 minute; cook veal, in batches, for about 2-4 minutes, or until cooked to your liking. Remove from pan; cover.
2.Add juice, wine and garlic to pan; bring to the boil. Reduce heat; simmer, uncovered, for about 3-5 minutes, or until liquid is reduced by half. Add stock; simmer, uncovered, for about 5 minutes. Remove pan from heat; stir in capers and parsley. Season.
3.Serve veal topped with sauce.
Veal schnitzel is thinly sliced steak available crumbed or uncrumbed; we use plain schnitzel, also called escalopes, in this recipe.
Note
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