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Veal cutlets with lemon, capers and cream
Preparation
15 minutes
Cooking time
20 minutes
Servings
4
Ingredients
- 2 lemons
- Salt and freshly ground black pepper
- 6 veal cutlets, about 100 g (3 1/2 oz) each, cut in half
- 30 ml (2 tbsp) vegetable oil
- 30 ml (2 tbsp) butter
- 125 ml (1/2 cup) all-purpose flour
- 45 ml (3 tbsp) French shallot, thinly sliced
- 250 ml (1 cup) white wine
- 250 ml (1 cup) 35% cooking cream
- 15 ml (1 tbsp) capers
- 15 ml (1 tbsp) chives, finely chopped
- 1 lemon, cut into half rounds
Preparation
- Preheat the oven to 80°C (180°F).
- Peel and segment one lemon.
- Cut into small dice.
- Slice the second lemon into thin half rounds.
- Season the cutlets with salt and pepper.
- In a skillet, heat the oil and half of the butter over medium-high heat.
- Flour the cutlets and brown for 1 minute on each side.
- Place the cutlets on a large cooking sheet and set aside in the oven.
- Remove the excess fat and flour particles from the skillet.
- Heat the remaining butter over medium heat. Sweat the shallot, without browning, for 2 to 3 minutes.
- Deglaze with white wine.
- Reduce to 2/3.
- Add the cream.
- Season with salt and pepper.
- Simmer for about 5 minutes or until desired consistency.
- Meanwhile, when the sauce is ready, add the diced lemon, capers and chives.
- Place the cutlets on serving plates.
- Top with sauce.
- Garnish with lemon half-moons.
- Serve immediately with fresh pasta and honey-glazed carrots.
