Veal with Lemon-Caper Sauce
- Total Time
Make this a romantic three-course meal.
uncooked lean veal cutlet½ pound(s), scaloppini, (about 4 cutlets)
table salt¼ tsp
black pepper⅛ tsp, freshly ground
unsalted butter1 Tbsp
canned chicken broth3 Tbsp, reduced-sodium
fresh lemon juice2 Tbsp
white wine⅛ cup(s), dry
capers1 Tbsp, drained
dried oregano1 tsp
- Working over a sheet of wax paper, sprinkle the veal with the paprika, salt, and pepper.
- Melt 1 teaspoon of the butter in a nonstick skillet over medium-high heat. Add the veal and cook until lightly browned, about 2 minutes on each side. Add the broth, lemon juice, wine, capers, and oregano; bring to a boil. Reduce the heat and simmer, uncovered, turning the veal once, until the veal is cooked through, about 2 minutes. Remove the skillet from the heat and swirl in the remaining 2 teaspoons butter. Yields 2 veal cutlets and 2 tablespoons sauce per serving.