Veal with dill and capers


Ingredients 7
Servings 4
Time

Ingredients

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

Method

 
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
 

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