2 photos · tap to view
Classic Italian-American veal cutlets in a bright lemon-caper-butter sauce served over pasta.
Serves
4
Ingredients
- •1 lb Angel hair or penne pasta
- •1 cup All-purpose flour
- •1 tt Salt — for flour dredge
- •1 tt Pepper — for flour dredge
- •1 lb Veal cutlets
- •1 cup Veal or chicken stock
- •1 cup Dry sherry or white wine
- •1 ea Lemon, juiced
- •1 tt Capers
- •4 tbsp Salted butter, divided
- •2 tbsp Fresh parsley, chopped
- •1 tt Lemon juice — to finish sauce
- •1 tt Salt — to finish sauce
Steps
- 1
Cook pasta to al dente while completing remaining steps. Rinse with cold water after draining to prevent overcooking.
- 2
Combine flour, salt, and pepper in a shallow bowl or plate.
- 3
Heat a large pan over medium-high heat, add 2 tablespoons oil, and heat for another 30 seconds.
- 4
Dredge veal cutlets in the flour mixture and move to a clean plate.
- 5
Add cutlets to the hot pan for 2-3 minutes each side, working in batches. Set aside on a covered plate to keep warm.
- 6
In between rounds of cooking, combine stock, wine, lemon juice, and capers in a bowl or large Pyrex measuring cup. After all cutlets are cooked, pour into the frying pan and deglaze.
- 7
Bring liquid to a boil, then lower to a simmer and cook for about 3 minutes or until the mixture reduces in half.
- 8
Swirl in butter until fully melted.
- 9
Add parsley and adjust seasoning if necessary.
- 10
Stir pasta into the sauce in the pan, top with veal cutlets. Optionally garnish with lemon slices.
Made by 1 person
@janzik
Ratings
No ratings yet — be the first!