Veal Cutlets With Lemon, Garlic, and Capers

veal with lemons and capers
Diana Rattray
  • 26 mins
  • Prep: 12 mins,
  • Cook: 14 mins
  • Yield: Serves 4
Ratings (22)

You might think of veal as a time-consuming special occasion dish, but this dish will change your mind. You can have this dish from stovetop to table in under 30 minutes! Tender veal cutlets are accented with a flavorful lemon and caper sauce.

If you aren't into veal, consider making this dish with thinned turkey cutlets or chicken cutlets. You'll have all the great flavor in a red meat-free meal.

Serve this recipe alongside angel hair pasta and sliced tomatoes for a quick, fuss-free family meal. 

What You'll Need

  • 1 pound veal cutlets
  • 1/3 cup all-purpose flour
  • 3/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 3 tablespoons butter
  • 1 tablespoon olive oil
  • 1 clove garlic (finely minced)
  • 3/4 cup white wine (dry, such as sauvignon blanc)
  • 2 to 3 tablespoons lemon juice (from 1 lemon)
  • 2 tablespoons capers (rinsed and drained)
  • Garnish: chopped parsley
  • Optional: lemon wedges

How to Make It

  1. If the cutlets are thick, put them between sheets of plastic wrap and pound gently to about 1/8-inch thickness. Combine the flour, salt, and pepper; dip the cutlets into the mixture, coating both sides.
  2. Heat the butter and olive oil in a large skillet over medium heat.
  3. Saute the veal cutlets for about 1 to 2 minutes on each side, or until browned. Remove the veal to a plate and set aside.
  4. Saute the garlic for about 1 minute, stirring frequently. Add the wine and lemon juice; simmer for about 5 minutes to reduce slightly.
  1. Add the veal back to the skillet along with the capers; cover and simmer for 3 to 4 minutes.
  2. Serve veal cutlets with a garnish of parsley and lemon wedges, if desired.
Nutritional Guidelines (per serving)
Calories 562
Total Fat 28 g
Saturated Fat 12 g
Unsaturated Fat 12 g
Cholesterol 152 mg
Sodium 562 mg
Carbohydrates 30 g
Dietary Fiber 3 g
Protein 39 g
(The nutrition information on our recipes is calculated using an ingredient database and should be considered an estimate. Individual results may vary.)