Preparation time is 5minutes
Cook time is 15minutes
Total time is 20minutes
Serve is for 4 people
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Difficulty level: 2 out of 4
9 Ingredients
Number of servings
4
- 400grams veal escalopes
- 1tablespoons olive oil
- 3tablespoons butter
- 4 cloves garlic, peeled and minced
- 2/3 cup white wine, save 4 tsp for later
- 3/4 cup chicken stock, made with 1/2 a stock cube, save 4 tsp for later
- 1 large lemon, juice and zest
- 50grams capers, drained
- 2tablespoons parsley, fresh, chopped
Nutrition per serving
1240kJ / 295Cal
1240 Kilojoules or 295 Calories
14% of daily energy intake*
Protein
25.0grams
Fat
17.8grams
Carbs
4.6grams
Sugars
2.4grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
Zingy lemon and salty capers work perfectly with tender veal escalopes in this impressive but light Italian dish.
Method
Step 1 of 4
Place the veal escalopes between two sheets of parchment and pound with a rolling pin to flatten.
Step 2 of 4
Heat half of the oil in a pan on high heat, add two veal escalopes and cook for 45 seconds on each side. Remove from the pan, add the remaining oil and veal and repeat. Set the veal aside.
Step 3 of 4
Reduce the heat to medium, melt a tablespoon of butter and cook the garlic for 1 minute. Deglaze the pan with white wine, cook for 1 minute scraping the bottom of the pan, add the chicken stock and lemon juice and capers and bring to the boil. Cook for 8-10 minutes until thick and reduced.
Step 4 of 4
Add the remaining butter and a pinch of lemon zest, cook for 3 minutes and place the veal back in the pan. Coat with the sauce, top with chopped parsley and lemon zest serve immediately.
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