Quick & Easy

Veal with lemon and caper sauce

These veal schnitzels soak up the tasty lemon and caper sauce providing a delicious dinner in just 18 minutes.
Veal with lemon and caper sauceAustralian Women's Weekly
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Ingredients

Method

1. Coat veal in flour; shake off the excess.
2.Heat 40g of butter in a large frying pan; cook veal in batches until browned lightly on both sides. Remove from pan; cover.
3.Heat remaining butter in the same pan, add garlic, cook until fragrant. Add wine; simmer, uncovered, until reduced by half. Add stock, simmer, uncovered, until thickened slightly. Return veal to pan, top with capers, juice and parsley; spoon sauce over veal.

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