Cook time 20 minutes
4 English Rose veal cutlets, pounded thin
Salt and pepper
4 tbsp extra virgin olive oil
2 tsp minced garlic
230ml of white wine
60ml lemon juice
2 tbsp capers
2 tbsp butter
A bunch of finely chopped parsley
Parsley sprigs for garnish
Season the veal with salt, pepper and lemon juice and then dip in flour. Shake off the excess flour. In a large frying pan, heat the olive oil over a medium to high heat. Sauté the veal cutlets for 2 minutes each side and then place on a warm plate.
Add garlic to the pan and sauté for 1 minute. Add wine, lemon juice and capers and bring to the boil. Cook until it has reduced by half. Return to a simmer and stir in the butter and chopped parsley until the butter has melted and blended into the sauce. Return the veal cutlets to the pan and coat with the sauce.
To serve, place the veal cutlets onto a plate, pour over the sauce and garnish with lemon slices and parsley sprigs.