Ingredients Jump to Instructions ↓

  1. 1 lb 454g / 16oz Thinly-sliced veal - (8 slices)

  2. 1/3 cup 20g / 0.7oz Flour

  3. 3 tablespoons 45ml Extra-virgin olive oil

  4. 2/3 cup 157ml Montefalco Bianco

  5. 1 large lemon

  6. 1 tablespoon 15ml Capers - finely minced

  7. 2 tablespoons 30ml Finely-minced parsley Fine sea salt - to taste Grinding of black pepper

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Dry the meat slices well with paper towels; put the slices in a plastic bag with the flour and shake the bag to evenly coat the slices. Shake off the excess flour. Set the meat aside. Heat the olive oil in a saute pan and, when it begins to shimmer, brown the meat slices in batches. Do this quickly and do not over cook them or they will toughen. As you cook them, transfer them to a heatproof dish and keep them warm in the oven. Pour the wine and lemon juice into the pan and cook, scraping up the browned bits in the pan. Stir in the capers and parsley and cook 1 minute. Season with salt and pepper. Pour the sauce over the veal and serve immediately. This recipe yields 4 servings.


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