Name: Veal limone
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 1
Ingredients: 36.40 gm olive oil; 40g butter, chopped; 16 thin slices veal steak or veal schnitzel; 127.50 gm chicken style liquid stock; 125.00 gm white wine; 131.25 gm lemon juice; 125.00 ml drained capers, chopped; 125.00 ml flat-leaf parsley leaves, chopped; Creamy polenta, to serve (see notes); Salad leaves, to serve

Veal limone

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Prep Time:
10 minutes

Cook Time:
10 minutes

Total Time:
20 minutes

Whip up a zesty veal dish in just 20 minutes!

Ingredients:

40g butter, chopped
16 thin slices veal steak or veal schnitzel
127.50 gm chicken style liquid stock
125.00 gm white wine
131.25 gm lemon juice
125.00 ml drained capers, chopped
125.00 ml flat-leaf parsley leaves, chopped
Creamy polenta, to serve (see notes)
Salad leaves, to serve

Instructions:

In a large non-stick frying pan, heat oil and butter over medium-high heat. Cook veal in batches for 1 to 2 minutes on each side until golden. Transfer to a dish, cover loosely with foil, and keep warm.
Turn up the heat to high. Pour in stock, wine, lemon juice, and capers into the pan. Stir and cook for 4 to 5 minutes until it starts boiling. Let it boil uncovered for 2 to 3 minutes until the sauce thickens slightly. Take the pan off the heat. Add parsley, salt, and pepper, then mix well. Serve the veal with the sauce alongside creamy polenta and salad.

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