Total Time
30mins
Prep 10 mins
Cook 20 mins

Another recipe I learned from cooking with Angelo. It's TASTY! Please be sure to rinse the salt from the capers before cooking. Prep and cook times are a guess. Enjoy!!

Ingredients Nutrition

Directions

  1. Lightly dust each side of veal cutlet with flour.
  2. Heat olive oil and butter in a large frying pan.
  3. Fry cutlets over moderately hight heat for approximately 2 minutes on each side.
  4. Transfer to a warm plate.
  5. Add the wine into the pan.
  6. Increase heat to high and boil until there are only 4 tablespoons of liquid left.
  7. Add in the stock and capers and boil for 4- 5 minutes, until it has reduced.
  8. Return the cutlets to the pan and heat through for a minute.
  9. Sprinkle with parsley and serve over rice or pasta.

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