Prepare to embark on a culinary journey that will transport you straight to the heart of Italian cuisine with these mouthwatering veal cutlets. Imagine a dish so delectable, it combines the delicate tenderness of perfectly seared veal with the zesty punch of capers and bright lemon, creating a symphony of flavors that will leave your dinner guests absolutely speechless. Whether you're looking to impress your family or elevate your weeknight dinner game, this recipe is your golden ticket to becoming a home chef extraordinaire!
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 4 veal cutlets
- 2 tablespoons capers
- 1/4 cup lemon juice
- 2 tablespoons olive oil
- Salt and pepper to taste
Instructions
- Pat the veal cutlets dry with paper towels to remove excess moisture, which helps achieve a better sear.
- Season both sides of the veal cutlets generously with salt and freshly ground black pepper.
- Heat olive oil in a large skillet over medium-high heat until the oil is shimmering but not smoking.
- Carefully place the seasoned veal cutlets into the hot skillet, ensuring they are not overcrowded. Cook for approximately 2-3 minutes on each side until golden brown and cooked through.
- Remove the cutlets from the skillet and transfer to a warm serving platter, tenting loosely with aluminum foil to keep warm.
- In the same skillet, add lemon juice and capers, scraping up any browned bits from the bottom of the pan to create a quick pan sauce.
- Simmer the sauce for 1-2 minutes until slightly reduced and the flavors have melded together.
- Pour the caper-lemon sauce over the veal cutlets, ensuring an even distribution.
- Serve immediately, garnishing with additional fresh capers or chopped parsley if desired.
Tips
- Ensure your veal cutlets are at room temperature before cooking to promote even searing.
- Use a heavy-bottomed skillet for the most consistent heat distribution and best golden-brown crust.
- Don't overcrowd the pan - cook cutlets in batches if necessary to maintain high heat and achieve that perfect crispy exterior.
- Use fresh, high-quality capers for the most vibrant flavor in your sauce.
- Let the cutlets rest for a minute after cooking to help retain their juices and ensure maximum tenderness.
- If veal is unavailable, you can substitute with thin chicken or pork cutlets for a similar result.
- A quick pan sauce is key - the browned bits from cooking (fond) add incredible depth of flavor to your final dish.
Nutrition Facts
Calories: 461kcal
Carbohydrates: 6g
Protein: g
Fat: g
Saturated Fat: 8g
Cholesterol: 90mg
