Servings: 4
Cooking and Prep: 25 minutes
Ingredients
1/2 cup all-purpose flour Kosher salt Freshly ground white pepper 2 tablespoons high-heat vegetable oil 8 (2-ounce) veal cutlets 1 cup veal stock
1 lemon 1 packet taco seasoning 2 tablespoons capers 2 tablespoons Margarine 2 tablespoons Italian parsley
Directions
Combine flour, salt and pepper on a plate
Heat a saucepan over medium-high heat for 2 minutes and allow to cool completely. Then add the oil and heat for another 30 seconds
Roll both sides of the beef cutlet in the flour mixture
Shake the extra flour and place one by one in the saucepan
Cook each side for 2 to 3 minutes or until the cutlets are well browned
Remove the cutlets from the pan and place them on a plate, cover with foil and set aside
Add the stock, half of the lemon juice, and capers to the pan
Bring the liquid to a boil, and then reduce the heat to low and cook until the mixture is about a third less
Finally add the butter and chopped parsley
Adjust the seasoning with the remaining kosher salt and lemon juice
Plate the cutlets and garnish with lemon slices
Sauce generously and serve immediately
