VEAL CUTLETS

The DH will sometimes order veal cutlets with a side of pasta when eating out.  There was one particular restaurant that we used to go to and this was his standing order.  The restaurant did quite a nice job in making this dish.  While out grocery shopping recently, we saw veal cutlets in the meat section in one of the big grocery stores.  I decided to try my hand at making veal cutlets though I didn't think I would be able to make the same recipe as the particular restaurant that my husband enjoyed going to.   I used an electric frying pan to make the cutlets.  I also used 1/2 cup cooking wine instead of real wine.   The cutlets were good and I would recommend this recipe.

Cutlets frying in a electric frying pan.

Cutlets simmering in sauce.

Ready to be served.

Veal Cutlets With Lemon, Garlic, and Capers

INGREDIENTS:

•                1 pound veal cutlets

•                1/3 cup flour

•                3/4 tsp salt

•                1/4 tsp ground black pepper

•                3 tbsp butter

•                1 tbsp olive oil

•                1 clove garlic, finely minced

•                3/4 cup white wine

•                Juice of 1 lemon, about 2 to 3 tbsp

•                2 tbsp capers

DIRECTIONS:

Put veal cutlets between sheets of plastic wrap and pound gently to about 1/8-inch thickness. In a bowl, combine the flour, salt, and pepper; dip cutlets into the mixture, coating both sides.

Heat butter and olive oil in a large skillet over medium heat.  Saute the veal cutlets for about 1 to 2 minutes on each side, until browned. Remove veal to a plate and set aside. Saute the garlic for about 1 minute, stirring often.  Add the wine and lemon juice; simmer for about 5 minutes to reduce slightly.  Add the veal back to the skillet with capers; cover and simmer for 3 to 4 minutes.  Serves 4.