Name: Veal with lemon and caper sauce
Prep time: 10 min
Cook time: 8 min
Total time: 18 min
Yield: 4
Ingredients: 8 80g veal schnitzels; plain flour, for dusting; 50 gram butter; 1 clove garlic, crushed; 1/2 cup (125ml) white wine; 1/2 cup (125ml) chicken stock; 2 tablespoon drained baby capers; 1 tablespoon lemon juice; 2 tablespoon finely chopped flat-leaf parsley

Veal with lemon and caper sauce

These veal schnitzels soak up the tasty lemon and caper sauce providing a delicious dinner in just 18 minutes.

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Serves 4

Prep

10M

Cook

Total

18M

Ingredients

8 80g veal schnitzels

plain flour, for dusting

50 gram butter

1 clove garlic, crushed

1/2 cup (125ml) white wine

1/2 cup (125ml) chicken stock

2 tablespoon drained baby capers

1 tablespoon lemon juice

2 tablespoon finely chopped flat-leaf parsley

Method

1. Coat veal in flour; shake off the excess.

2.Heat 40g of butter in a large frying pan; cook veal in batches until browned lightly on both sides. Remove from pan; cover.

3.Heat remaining butter in the same pan, add garlic, cook until fragrant. Add wine; simmer, uncovered, until reduced by half. Add stock, simmer, uncovered, until thickened slightly. Return veal to pan, top with capers, juice and parsley; spoon sauce over veal.

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