Veal with lemon

Yummy Veal with lemon, caper and parsley sauce Recipe

Just six ingredients is all you need for a speedy, budget friendly dinner!
Veal with lemon, caper and parsley sauce
Prep Time : 0:10 | Cook Time : 0:10 | Total Time : 0:20 | Serving : 4 person.


  • 40g butter, chopped

  • 4 (100g) veal schnitzels (uncrumbed), halved

  • 2 garlic cloves, crushed

  • 1 1/2 tablespoons baby capers, drained

  • 1/4 cup lemon juice

  • 2 tablespoons chopped fresh flat-leaf parsley leaves


  • Step 1

    Melt half the butter in a large frying pan over medium-high heat. Add veal. Cook, in batches, for 30 seconds each side or until browned and cooked through. Transfer to a plate. Cover to keep warm.

  • Step 2

    Reduce heat to medium-low. Melt remaining butter in pan. Add garlic and capers. Cook, stirring, for 1 minute or until fragrant. Add lemon juice and parsley. Cook, stirring for 2 to 3 minutes or until sauce has thickened slightly. Return veal with any juices to pan. Cook for 1 to 2 minutes or until heated through. Serve.

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