Veal With Caper Lemon And Butter Sauce - cooking recipe

Ingredients

6 None thin veal cutlets (about 1 1/3 lbs), halved
1 tbsp cracked black pepper
4 tbsp (1/2 stick) butter
None None FOR THE CAPER LEMON BUTTER SAUCE
1 tbsp drained baby capers, rinsed
3 strips lemon peel, thinly sliced
1/3 cup lemon juice
1/4 cup coarsely chopped fresh flat-leaf parsley

Preparation

Sprinkle veal on both sides with pepper. Melt the butter in a large skillet on medium-high heat. Cook the veal, in batches, until lightly browned on both sides. Transfer the veal to serving plates.
For the caper lemon butter sauce, add the capers, lemon peel and juice, and 1 tbsp water to the pan; bring to a boil, stirring. Spoon the sauce over the veal; sprinkle with parsley.