Friday, 29 August 2008

Veal with Lemon and Caper Sauce

Serves: 4

4 veal schnitzels
plain flour, for dusting
25g butter
1/2 clove garlic, crushed
1/4 cup (125ml) white wine
1/4 cup (125ml) chicken stock
1 tablespoons drained baby capers
1/2 tablespoon lemon juice
1 tablespoons finely chopped flat-leaf parsley
Coat veal in flour; shake off the excess. Heat 40g of butter in a large frying pan. Cook veal in batches until browned lightly on both sides. Remove from pan and cover.
Heat remaining butter in the same pan, add garlic, cook until fragrant. Add wine and simmer uncovered until reduced by half. Add stock and simmer uncovered until thickened slightly. Return veal to pan, top with capers, juice and parsley; spoon sauce over veal.
Serve veal with steamed new potatoes and green beans or salad, if desired
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