Quick & Easy

Crumbed veal with capers and sage

crumbed veal with capers and sage



1.Coat veal in coating mix, shake off excess. Melt half the butter in a large frying pan over medium heat. Cook veal, in batches, for 2 minutes or until browned on both sides. Cover to keep warm.
2.Put remaining butter in same pan. Add sage, capers and nutmeg, cook until sage is fragrant and slightly wilted. Return veal to pan with lemon juice. Toss to coat, cook until heated through. Serve veal with sauce, accompany with lemon wedges.

Packaged coating mix is a dried mixture ofbreadcrumbs and seasonings used to coat meatbefore frying. You can find it near the breadcrumbsin the seasonings and gravy aisle.


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