Uncooked lean veal sirloin
1 pound(s), four 4 oz cutlets, pounded thin
¾ tsp, divided, or to taste
½ tsp, divided, or to taste
Canned chicken broth
Fresh lemon juice
2 Tbsp, white
2 tsp, fresh, chopped
- Season veal with salt and pepper to taste; set aside.
- In a small, shallow bowl, combine flour, 1/4 teaspoon salt and 1/8 teaspoon pepper; dredge veal in flour mxiture and turn to coat.
- Heat oil in a nonstick skillet over medium-high heat; add veal and cook until just cooked through and golden, about 2 minutes per side; set aside and keep warm.
- Deglaze skillet (add liquid to remove remaining pieces of food) with broth, lemon juice and wine: Reduce heat to medium and reduce mixture by half. Swirl in butter, parsley and capers; pour over veal and serve. Yields 1 cutlet per serving.