BATON ROUGE, La. (WAFB) - This is a simple, Italian dish that can be found in most of your favorite Italian restaurants. Why not take this recipe and make it at home?
Prep Time: 30 minutes
Yields: 4 servings
4 (4-ounce) veal tenderloin slices, pounded flat
salt and ground black pepper to taste
granulated garlic to taste
1 cup all purpose flour
½ cup vegetable oil
1 tbsp minced garlic
½ cup dry white wine
1 cup chicken broth or chicken stock
3 tbsps fresh-squeezed lemon juice
2 tbsps capers, drained
4 thin lemon slices
4 tbsps unsalted butter
¼ cup chopped parsley
Place veal slices between sheets of plastic wrap and pound to an even thickness. Season veal slices to taste with salt, pepper, and granulated garlic, then dust lightly with flour, shaking off the excess.
In a large sauté pan, heat vegetable oil over medium-high heat. Sauté veal slices, a couple at a time, 2–3 minutes on each side. Remove veal slices from pan and pour off all but 2 tablespoons oil.
Add garlic and sauté 1 minute. Deglaze with white wine. Bring to a rolling boil and reduce to half volume.
Add chicken stock, lemon juice, capers, and lemon slices. Return veal slices to the pan and simmer in stock 1–2 minutes or until heated thoroughly.
Add butter and parsley, swirling the pan constantly until butter sauce is achieved. Remove from heat and serve with rice or pasta.