Ingredients:

  • 1 lb veal cutlets: Top round or loin, pounded to 1/8 inch.
  • 0.5 cup all purpose flour: For a light dredge.
  • 1 tsp sea salt: To season the flour.
  • 0.5 tsp freshly cracked black pepper: Use a coarse grind for texture.
  • 2 tbsp extra virgin olive oil: For over high heat frying.
  • 3 tbsp unsalted butter: Chilled and cubed.
  • 1 large lemon: Juiced (approx. 3 tbsp).
  • 0.25 cup dry white wine: Like Pinot Grigio or Sauvignon Blanc.
  • 1 tbsp fresh parsley: Finely chopped for freshness.
  • 1 tbsp nonpareil capers: Drained.

Instructions:

  1. Place the 1 lb veal cutlets between two sheets of plastic wrap. Using the flat side of a meat mallet, gently pound the meat until it is an even 1/8 inch thick. Note: This breaks down connective tissue for maximum tenderness.
  2. Mix the 0.5 cup all purpose flour with 1 tsp sea salt and 0.5 tsp black pepper in a shallow dish. Press each cutlet into the flour, then shake vigorously until only a thin film remains.
  3. Heat 2 tbsp olive oil in your skillet over medium high heat. Add the veal in batches, cooking for 2 minutes until the edges are golden and crisp. Flip and cook for 1 minute more. Remove to a warm plate.
  4. Pour the 0.25 cup white wine into the hot skillet. Use a wooden spoon to scrape up the browned bits (fond) from the bottom of the pan.
  5. Stir in the 3 tbsp lemon juice and 1 tbsp capers. Let the liquid simmer for 2 minutes until reduced by half and slightly syrupy.
  6. Reduce heat to low. Add the 3 tbsp cubed cold butter one piece at a time, whisking constantly. Note: This creates the emulsion that gives the sauce its body.
  7. Return the veal and any accumulated juices to the pan. Turn the meat to coat it thoroughly in the glossy sauce.
  8. Sprinkle with 1 tbsp fresh parsley and serve immediately while the sauce is still shimmering.