Lemon And White Wine Veal Scaloppini - cooking recipe

Ingredients

4 None veal cutlets, thinly halved
2 tbsp flour, seasoned with salt and pepper, to dust
2 tbsp butter
2 tbsp olive oil
2 tbsp baby capers, rinsed
2 None drained anchovy fillets, chopped
3/4 cup dry white wine
1/4 cup chicken stock
1/3 cup heavy cream
1 None lemon, peel finely grated and lemon juiced
2 tbsp chopped parsley
None None Sauteed asparagus and zucchini, to serve

Preparation

Dust veal in flour, shaking off excess. Heat butter and oil in a large skillet on high heat. Cook veal for 1 min each side, until golden. Remove from pan.
Saute capers and anchovies in same pan for 1 min. Add wine to pan to deglaze. Stir in stock and simmer 2 mins.
Add cream, lemon peel and juice, and half the parsley; bring to a simmer. Return veal to pan, spooning sauce over to coat. Simmer for 1-2 mins. Season to taste. Sprinkle with remaining parsley. Serve with sauteed asparagus and zucchini.