Total Time
Prep 10 mins
Cook 20 mins

Lovely tender veal!! from Cooking Light mag.

Ingredients Nutrition


  1. Trim fat from cutlets.
  2. Dredge cutlets in flour.
  3. Coat a large nonstick frypan with cooking spray; add oil.
  4. Place over medium high heat until hot.
  5. add veal, and cook 3 minutes on each side or until browned.
  6. Remove veal from frypan; drain and pat dry with paper towels.
  7. Transfer veal to a serving platter.
  8. Set aside; keep warm.
  9. Add sherry, lemon juice, and capers to frypan; stir well, scraping bottom of pan to loosen brown bits.
  10. Cook over medium high heat, stirring occasionally, until mixture is reduced by half.
  11. Pour sauce over veal.
  12. If desired, garnish with lemon slices and fresh parsley.
Most Helpful

I know this recipe was from Cooking Light but I used 1 tablespoon of olive oil instead of 1 teaspoon. Maybe someone else could have made it work but I was uncomfortable with so little oil vs 1 pound of veal. The flavor is very good but I will double the sauce the next time I make this. I also added garlic; can't cook without it! Everyone liked this. The meal was ready in no time at all. Thanks for the recipe.

Michele7 October 21, 2003