Need a quick dinner idea? Here you go, you’re welcome! This veal is quick cooking, and for such a short amount of effort you won’t believe how much you are going to love it!
Served with tender fettuccine noodles and sautéed vegetables you’ve got a quick easy dinner that packs a flavourful punch.
- 2 lb. (about 12) veal cutlets, also called scaloppine, pounded until 1⁄4” thick
- Kosher salt and freshly ground black pepper, to taste
- 1⁄2 cup flour
- 1/2 cup panko crumbs
- 4 tbsp. unsalted butter
- 2 tbsp. olive oil
- 1⁄2 cup dry white wine
- 1 1⁄4 cups chicken stock
- 1 lemon, thinly sliced
- 1 tbsp. fresh lemon juice
- 1⁄4 cup capers, drained
- 2 tbsp. chopped parsley
Season veal with salt and pepper and dredge in flour, shaking off excess.
Heat 2 tbsp. butter and oil in a 12″ skillet over medium-high heat. Working in batches, add veal, and cook, turning once, until golden brown, about 3 minutes.
Transfer to a serving platter, and set aside.
Have everything ready to go when you remove the veal from the skillet, it goes quickly at this point. And … yes, make sure the wine you use is something you would be happy to drink!
Add wine to skillet, and cook, scraping bottom of pan until reduced by half, about 3 minutes. Add stock and lemon slices, and bring to a boil; cook until reduced by half, about 8 minutes. Add remaining butter, juice, capers, and parsley, and season with salt and pepper.
Pour sauce over veal and serve.