Thursday, October 21, 2010

Veal Cutlets with Lemon Caper Sauce

This is my absolute favorite dinner. The tender veal with the lemon and capers is a perfect combination. Served with mashed potatoes - Nirvana!

2 Ibs. veal scaloppini, pounded thin
2 Tablespoons olive oil for pan
½ cup chicken stock
Juice of 1 lemon
1 teaspoon corn starch
1 anchovy, mashed into paste
3 tablespoons capers
1/2 stick butter

Heat oil in a large skillet over medium heat until hot, but not smoking. Add veal cutlets to the pan in a single layer (work in batches, if necessary) and sauté until veal is lightly browned, about 2 minutes. Turn and brown other side for 1 minute. As each cutlet is cooked, transfer to a warm platter. Pour off and discard fat from skillet. Return skillet to medium-high heat and add broth and scraping browned bits stuck to bottom of skillet. Reduce heat again to low. Add corn starch to lemon juice and then add lemon juice, anchovy and capers to the broth in the pan. Gradually whisk in butter, whipping in to create a creamy sauce. The sauce will thicken quickly after corn starch is added. Return cutlets to skillet just long enough to heat through, and then transfer to a serving platter, spooning sauce over the top.


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