Total Time
Prep 15 mins
Cook 30 mins

This recipe comes from the cookbook "Celebrate!" I love the addition of mushrooms to the lemon-caper sauce.

Ingredients Nutrition


  1. Place veal between 2 sheets of wax paper; flatten veal to 1/4 inch pieces, using a meat mallet or rolling pin. Sprinkle veal with salt and pepper, and dredge in flour.
  2. Combine the melted butter and olive oil in a large skillet. Cook the veal in the butter and oil until browned on both sides. Remove veal, reserving drippings in the skillet. Set aside, and keep warm.
  3. Saute mushrooms and garlic in the drippings for 1 to 2 minutes. Return the veal to the skillet; add wine and lemon juice. Bring to a boil; cover, reduce heat, and simmer for 20 minutes. Add the capers and their liquid, and simmer for an additional minute.
  4. Transfer the veal to a serving platter. Sprinkle with the parsley. Garnish with thin lemon slices.
Most Helpful

Yum! This was really simple and really good. I couldn't find cutlets, so used scallopini. The sauce is wonderful but next time I would double it. By the end of the cooking time there was hardly any sauce left because it had simmered down so much. Thanks breezer for a nice keeper. Made for Please Review My Recipe tag.

lazyme September 09, 2011

Delightful gourmet dish that was very easy (BJ's had already sliced the veal cutlets to the right thickness!). I think this dish might have magical powers... I used a 6 1/2-quart Le Creuset Dutch oven to maximize my surface for browning my many slices of veal. My stove tended to boil rather than simmer, so I opened the lid a little bit. We had plenty of sauce, as written. Made for Please Review My Recipe tag game.

KateL April 05, 2014