Lightly breaded cutlets soak up the lemon, caper, and butter sauce perfectly.
ingredient
- 4 (4-ounce) veal cutlets
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1/4 cup all-purpose flour
- 7 tablespoons (3 1/2 ounces) cold unsalted butter, cut into pieces, divided
- 2 tablespoons extra-virgin olive oil, divided
- 3 tablespoons finely chopped shallot
- 1 large garlic clove, thinly sliced
- 1/3 cup dry white wine
- 1/2 cup chicken broth
- 2 tablespoons drained non-pareil capers
- 1 tablespoon fresh lemon juice (from 1 lemon)
- 1 tablespoon chopped fresh flat-leaf parsley
Directions
- Sprinkle veal cutlets evenly with salt and pepper. Place flour in a shallow dish; dredge seasoned cutlets in flour, and shake off excess. Heat 1 tablespoon each of the butter and the oil in a large nonstick skillet over medium-high. Add 2 veal cutlets, and cook until golden on bottom, 2 to 3 minutes per side. Transfer cutlets to a large plate; wipe out skillet. Repeat cooking process with 1 tablespoon of the butter and remaining 1 tablespoon oil and cutlets. Wipe out skillet.
- Heat 1 tablespoon of the butter in skillet over medium. Add shallot and garlic; cook, stirring constantly, until fragrant and garlic just starts to brown, about 30 seconds. Add wine, and cook until almost evaporated, 1 minute. Add broth, and bring to a boil over medium; cook, stirring occasionally, until mixture is reduced by half, about 3 minutes. Whisk in capers and lemon juice. Reduce heat to low, and whisk in remaining 4 tablespoons butter, 1 tablespoon at a time, until melted and sauce is creamy, about 2 minutes.
- Transfer cutlets to plates, and spoon sauce over top. Sprinkle evenly with parsley.
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