+
0 (0)

Categories: Main courses, Quick and easy

Veal with lemon and capers

But springtime is lemon. Think of any food at its peak now and chances are it goes better with lemon: asparagus and artichokes, soft-shell crabs and wild salmon, strawberries and rhubarb. Whether as just a squeeze of fresh juice or ... Read more

Total time: 20 minutes | Serves 4
  • 2 medium lemons
  • 1 pound very thinly sliced veal scallops
  • Salt and pepper to taste
  • Flour for dredging
  • 1 tablespoon extra-virgin olive oil
  • 6 tablespoons unsalted butter, divided
  • 2 tablespoons capers, drained
  • 2 tablespoons chopped Italian parsley

Step 1Using a very sharp knife, cut the ends off the lemons. Cut away the peel. Place the knife between the membranes and cut to make segments. Cut into one-half-inch pieces.

Step 2Pound the veal lightly to flatten. Season well on both sides with salt and pepper. Have the flour ready in a shallow dish.

Step 3Heat the oil and 1 tablespoon butter in a large skillet over medium-high heat until very hot. Dredge the veal in the flour, shake off the excess and lay into the pan. Cook until just done, 45 to 60 seconds on each side (timing depends on thickness). Transfer to 4 warm plates.

Step 4Add the remaining butter to the skillet and swirl until it melts and starts to brown. Add the lemon, scraping up the bottom of the pan. Stir in the capers. Spoon the mixture over the veal slices. Sprinkle with the parsley and serve at once.

Each serving:
346 calories; 27 grams protein; 6 grams carbohydrates; 1 grams fiber; 24 grams fat; 12 grams saturated fat; 142 mg. cholesterol; 195 mg. sodium.
Have a specific question about a recipe or found a problem? Let us know at food@latimes.com
More recipes in Main courses
Pilgrim's pie
Basturma
Chicken-fried steak
Buttermilk fried chicken