½ cup all-purpose flour
kosher salt, to taste
freshly ground white pepper , to taste
2 tbsp high-heat vegetable oil, such as safflower, sunflower, peanut, or grapeseed
2 oz veal cutlets, (8 pieces), pounded flat
1 cup veal stock, or chicken stock
½ cup dry sherry
1 lemon, juiced, divided
2 tbsp capers
2 tbsp butter
2 tbsp Italian parsley , finely chopped
lemon slices, garnish
Combine the flour, salt, and pepper on a plate or in a shallow baking dish.
Heat a heavy-bottomed sauté pan over medium-high heat for 2 minutes and let the pan get nice and hot. Once it is, add the oil and heat for another 30 seconds or so.
Now dredge both sides of the veal cutlets in the flour mixture.
Shake off any excess flour and add them, 1 at a time, to the hot pan. Work in batches if necessary, rather than overcrowding the pan.
Cook 2 to 3 minutes per side or until the cutlets are nicely browned.
Remove them from the pan and set them aside on a plate, covered with foil, while making the sauce.
Add the stock, sherry, ½ of the lemon juice, and capers to the pan and scrape off any flavorful bits from the bottom of the pan.
Bring the liquid to a boil, then lower it to a simmer and cook for about 3 minutes or until the mixture has reduced by about ⅓.
Swirl in the butter and chopped parsley just at the end of the cooking. Adjust seasoning with kosher salt and remaining lemon juice.
Plate the cutlets, 2 per person, and garnish with lemon slices.
Sauce generously and serve immediately. Enjoy.
Sugar: 1g
:
Calcium: 24mg
Calories: 226kcal
Carbohydrates: 16g
Cholesterol: 11mg
Fat: 13g
Fiber: 1g
Iron: 1mg
Potassium: 253mg
Protein: 6g
Saturated Fat: 7g
Sodium: 316mg
Vitamin A: 422IU
Vitamin C: 17mg
