- 1 lb veal cutlets
- 1/4 cup flour
- 1/4 cup olive oil
- 1 TBS butter
- 2 tsp chopped garlic
- 3 TBS lemon juice
- 1/4 cup white wine
- 1/2 cup chicken broth
- 1/2 cup heavy cream
- 1 1/2 TBS capers
Place your flour in a bowl. Dredge the veal cutlets through the flour, tapping off any excess flour, and then place the veal on a plate and set aside. In a large skillet, set on medium to high heat, heat 1/4 cup of olive oil. Brown the veal in the skillet on both sides. Place the cooked veal on a clean plate. In the same pan, add butter and garlic and sauté. Next, add lemon juice, white wine, and chicken broth and reduce until slightly thickened, and add capers. Then add heavy cream, stirring continuously, for about 2 minutes.
