Name: Veal with caper lemon butter sauce
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Ingredients: 1 tablespoon cracked black pepper; 6 thin veal schnitzels (600g), halved (see tip); 60 gram (2 ounces) butter; Caper lemon butter sauce; 1 tablespoon drained baby capers, rinsed; 3 strips lemon rind, sliced thinly; 1/3 cup (80ml) lemon juice; 1 tablespoon water; 1/3 cup coarsely chopped fresh flat-leaf parsley

Ingredients

1 tablespoon cracked black pepper

6 thin veal schnitzels (600g), halved (see tip)

60 gram (2 ounces) butter

Caper lemon butter sauce

1 tablespoon drained baby capers, rinsed

3 strips lemon rind, sliced thinly

1/3 cup (80ml) lemon juice

1 tablespoon water

1/3 cup coarsely chopped fresh flat-leaf parsley

Method

1.Sprinkle pepper on both sides of veal. Heat butter in large frying pan; cook veal, in batches, until browned lightly both sides. Transfer veal to serving plates.

2.To make caper lemon butter sauce; add capers, rind, juice and the water to pan; bring to the boil, stirring. Spoon sauce over veal; sprinkle with parsley.

Veal schnitzel is thinly sliced steak available crumbed or plain (uncrumbed); we used plain schnitzel, also called escalopes, in this recipe.
Note

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Ingredients

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