Veal piccata

Sastojci

All purpose flour

Salt

Vegetable oil

Veal cutlets

Chicken stock

Dry sherry

Lemon juice

Capers

Unsalted butter

Italian parsley

Lemon slices

Upute

Combine the all-purpose flour and salt on a plate. minimal_rich_text

Heat the vegetable oil in a pan over medium heat. Whilst the oil is heating coat the veal cutlets in the flour and cook individually in the pan for around 3 minutes on each side. minimal_rich_text

Once the cutlets are cooked transfer them to a plate covered with tin foil. Then add the chicken stock dry sherry lemon juice and capers to the pan and scrape off any leftover flavor from the veal cutlets on the bottom of the pan. Bring the liquid to a boil and then reduce the heat to low and leave to simmer for a few minutes to allow the mixture to reduce. minimal_rich_text

Remove from the heat and mix in the unsalted butter and Italian parsley. Plate up the cutlets and cover generously with the sauce. Serve with a wedge of lemon to the side for added lemon juice. minimal_rich_text