Recipe courtesy of The Gambaro Family
Veal with Lemon and Capers
Total:
40 min
Active:
20 min
Yield:
8 servings
Level:
Intermediate
Total:
40 min
Active:
20 min
Yield:
8 servings
Level:
Intermediate

Ingredients

Directions

Pour the flour mixture on a plate, and season with salt and pepper. Dredge the scaloppini in the flour and shake off the excess, set aside. Melt butter and olive oil together in a skillet over medium fire. Add scaloppini to skillet and brown on both sides. Set aside until all the veal has been cooked. After the veal has been removed from the pan, add the chicken stock to the pan over high heat and scrape the bottom of the pan to loosen the brown bits. Cook until the liquid has thickened. Straining the liquid may be necessary to remove the larger pieces of the scrapings. Add 1 tablespoon of butter, capers, lemon juice and parsley to sauce. Stir over a high heat about 5 minutes. Pour sauce over the veal. Garnish with sliced lemons and serve.

A viewer or guest of the show, who may not be a professional cook, provided this recipe. It has not been tested for home use.

IDEAS YOU'LL LOVE

Veal Stock

Recipe courtesy of Alex Guarnaschelli

Veal Giuseppe

Recipe courtesy of Paravicini's Italian Bistro

Veal Stock

Recipe courtesy of Chuck Hughes

Veal Saltimbocca

Recipe courtesy of Robert Irvine

Veal Stock

Recipe courtesy of Chuck Hughes|Chuck Hughes

Veal Scaloppine

Recipe courtesy of Gourmet Magazine

Veal Ravioli

Recipe courtesy of Food Network

Veal Sausage

Recipe courtesy of Michael Symon

Craveworthy Eats 3 Videos

Crave-Worthy Egg Sandwich 03:24

Claire puts her own spin on a bacon, egg and cheese breakfast sandwich.

Browse Reviews By Keyword

          powered by PubExchange

          Get Cooking