Hailing from Italy, this classic dish consists of a seasoned and floured veal cutlet that is quickly sautéed and served with a sauce made from the pan drippings, lemon juice and white wine. Chicken is also sometimes prepared in this manner.
- 2 veal cutlets
- 2 tablespoons butter
- 1 tablespoon olive oil
- ¼ cup flour
- ¾ - 1 cup dry white wine
- 3 tablespoons lemon juice
- Freshly ground pepper (white or black) to taste
- 1 tablespoon butter (for the sauce at finish)
- 3 tablespoons capers
Rinse the cutlets under cold running water, drain, put on paper towel. Pat dry. Pound the cutlets to desired thickness ⅛ - ¼" thick. Unlike chicken, veal is better pounded thin than cut. Mix the flour, salt and pepper. Dredge the cutlets in flour. Heat the butter and olive oil in sauté pan over medium heat; be careful not to burn the butter, if using it. Add the cutlets - do not crowd the pan. Sauté for about two minutes per side. Remove to a warm platter – you can place platter in warm oven. Add the lemon and wine to pan; deglaze the pan using a wooden spoon or spatula to scrape. This is the basis for your sauce. Bring to a simmer, reduce heat to medium-low, let sauce thicken. When the sauce is thickened, swirl in butter. Add capers.
- Editor's Note: I have found that either Riesling or Moscato work well with this recipe.