Veal with dill and capers

Ingredients 7
Servings 1


Serving Change
  • butter and olive oil for frying
  • 8
    veal schnitzels
  • flour for dredging
  • 1
    lemon, juice
  • 30
  • milled pepper to taste
  • 30
    fresh dill


A delicious and incredibly fast Italian basic dish. Before you start, place an ovenproof plate in your oven set on a low heat. Heat oil and butter until bubbling. Lightly coat veal in flour and fry quickly on both sides until done, no more than 4 to 5 minutes in total. Remove from pan and keep warm on heated plate. Increase stove heat and deglaze pan with lemon juice. If you feel you need a little extra liquid, add a small quantity of chicken stock. Scrape down pan to loosen meat bits, add capers and dill and heat through. Arrange meat on a serving platter and pour sauce over (there won't be a lot of sauce). Serve with pasta tossed in olive oil and parsley, topped with Parmesan cheese shavings.

Read more on: shallow-fry publishes all comments posted on articles provided that they adhere to our Comments Policy. Should you wish to report a comment for editorial review, please do so by clicking the 'Report Comment' button to the right of each comment.

Comment on this story
Comments have been closed for this article.
There are new stories on the homepage. Click here to see them.