So tender and with just the right dash of citrus!
Recipe for about one kg of veal cutlets.
1- Dredge the cutlets in a mix of flour, salt and pepper.
2- In a pan, put some olive oil and about two tablespoons of butter. When the butter has melted, place the cutlets. Cook them few at a times, turning them only once. Set aside on a plate.
3- Add two more tablespoons of butter in the pan, and place a handful of fresh parsley chopped, one lemon sliced, the juice of another lemon, and about a tablespoon of very small cappers. Mix and let it simmer for about 10 minutes.
4- In the last step, you can add half a cup of white wine. Let it simmer a little longer until the wine has all but evaporated.
5- To serve, place some cutlets on a plate and top with the lemon and capers sauce.
I served it for lunch with pasta cooked in a turmeric broth, topped with freshly grated parmigiano and a simple green salad on the side.