Name: Lemon and white wine veal scaloppini
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4
Ingredients: 4 veal schnitzels, thinly halved; 2 tablespoon plain flour, seasoned; 30 gram butter; 2 tablespoon olive oil; 2 tablespoon baby capers, rinsed; 2 anchovy fillets, drained, chopped; 3/4 cup dry white wine; 1/4 cup chicken stock; 1/3 cup cream; 1 lemon, finely grated zest, juice plus extra zest to serve; 1/4 cup chopped parsley; sauteed asparagus and zucchini, to serve

Lemon and white wine veal scaloppini

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Serves 4

Prep

10M

Cook

10M

Total

20M

Ingredients

4 veal schnitzels, thinly halved

2 tablespoon plain flour, seasoned

30 gram butter

2 tablespoon olive oil

2 tablespoon baby capers, rinsed

2 anchovy fillets, drained, chopped

3/4 cup dry white wine

1/4 cup chicken stock

1/3 cup cream

1 lemon, finely grated zest, juice plus extra zest to serve

1/4 cup chopped parsley

sauteed asparagus and zucchini, to serve

Method

1.Dust veal in flour, shaking off excess. Heat butter and oil together in a large flying pan on high. Fry veal for 1 minute each side, until golden. Drain on paper towel.

2.In same pan, saute capers and anchovies for 1 minute. Add wine to pan to deglaze. Stir in stock and simmer 2 minutes.

3.Add cream, zest, juice and half parsley. Return veal to pan, spooning sauce over to coat. Simmer for 1-2 minutes. Season to taste. Sprinkle with remaining parsley, accompany with sauteed asparagus and zucchini to serve.

If you can’t find veal schnitzels (look for ones about 150g each), buy veal steaks and pound between two sheets of plastic wrap with a rolling pin, until 4mm thickness.
Note

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