For ➍
600 g veal steaks
½ cup flour
50 g butter
3 dl olive oil
1.5 dl dry white wine
3 dl chicken stock
2 lemons*
30 g capers
flat leaf parsley
fresh pasta
parmigiano
arugula salad
sun dried tomatoes
white wine vinegar
Ask your butcher to flatten your veal steaks. Or place the pieces between plastic wrap that you have slightly moistened, and then gently flatten the meat with a large flat object such as a pan. .
Season the veal steaks to taste with salt and pepper and then roll them in the flour. Gently knock off the excess flour.
Heat some butter and olive oil in a pan and fry the veal steaks for about one and a half to two minutes on both sides over a medium heat. Do not bake all the veal steaks at the same time, because then they will not have enough space and you will cook them rather than bake them. Remove the steaks when they are baked, cover them with aluminum foil, add butter and olive oil and fry the rest of the veal steaks.
Once the veal steaks are cooked, add the white wine and gently stir all the browning bits off. Let the wine reduce for a few minutes. Then add the chicken stock. Cut 1 of the lemons into thin slices, them and let everything reduce by 7-8 m.*
Add 20 g of soft butter, some lemon juice, the finely chopped parsley and the capers and season with salt and pepper. Allow the butter to completely dissolve into the sauce over a low heat.
Place the veal steaks in the sauce, make sure they are nicely covered, and let them warm up a bit over a low heat.
Serve with fresh pasta, with some olive oil and Parmigiano. Delicious with a rucola salad with some semi-sun-dried tomatoes with pepper, salt, some olive oil and a dash of white wine vinegar. Sprinkle some Parmigiano flakes on the salad.
*or replace lemon slices with lemon zest and add at the end
