Veal chops with capers
4 servings
30 minutes
Here, the veal fillet needs to be carefully cut across the grain, so get a good knife in advance. The veal needs to be fried in a mixture of olive oil and butter, and the olive oil should be refined, not afraid of frying. Recipe from the book by Allen Rucker and Michelle Scicolone "The Sopranos Family Cookbook.
1
Place veal slices between two squares of plastic wrap and pound with a meat mallet to a thickness of about 6 mm. Season with salt and pepper.
- Veal fillet: 450 g
- Ground black pepper: to taste
- Salt: to taste
2
Pour flour into a plate. Coat the meat in flour, shaking off the excess.
- Wheat flour: 30 g
3
Coat enough slices in flour so they fit in the pan in a single layer without overcrowding.
4
Heat 15 grams of butter and all the olive oil in a large skillet over medium heat.
- Olive oil: 1 tablespoon
5
Place the breaded meat slices on a plate and fry on both sides until browned.
6
Transfer to a plate and keep warm. Repeat the procedure with the remaining meat.
7
Once all the veal slices are browned, pour chicken broth into the pan. Reduce over high heat, scraping up the browned bits stuck to the bottom of the pan, until the liquid thickens slightly.
- Chicken broth: 0.5 glass
8
Mix chopped capers, lemon juice, and minced parsley.
- Capers: 2 tablespoons
- Lemon juice: 1 tablespoon
- Parsley: 1 bunch
9
Remove from heat and vigorously stir the remaining butter into the liquid.
10
Pour sauce over the veal and serve immediately.