Veal was the less expensive of the meats available
when I was growing up in the 40’s so we had it often.
My Dad was a great cook and so he made this dish frequently for our Sunday night dinner.
Fortunately, with the price of veal today, this recipe works well with chicken, so that
is how we enjoy it in this recipe.
| 1 LB VEAL CUTLETS ½ CUP FLOUR | 1 ½ TSPS LEMON JUICE – freshly squeezed |
| ¾ CUP MUSHROOMS – your choice, sliced ½ CUP BUTTER – unsalted | SALT & FRESHLY GROUND BLACK PEPPER – to taste 1/3 CUP SHALLOTS – thinly sliced |
| 2 TBS OLIVE OIL | 1 TB CAPERS – rinsed |
| ¼ CUP DRY WHITE WINE – your favorite | JUICE FROM 1 LEMON – or to taste |
Place veal on waxed paper and flatten to 1/8-inch thickness, using a meat mallet or rolling pin.
Combine, flour, salt and pepper and dredge veal in the mixture. Heat butter and oil in a large skillet over medium high heat and add veal several pieces at a time. Do not crowd or the meat will not cook properly. Cook for about 2 minutes on each side and remove the meat to a rimmed platter to keep warm while cooking the remaining veal.
While the meat is resting on the platter, add the shallots to the pan and cook for a few minutes until limp. Add wine, lemon juice and mushrooms to the pan. Cook over medium heat, stirring frequently, for about 5 minutes. Add capers and cook until thoroughly heated. Taste for salt and pepper and while still hot pour the sauce over the veal. If the veal has been sitting on the platter for too long and has gotten cold, just return to the sauce in the pot and over a low flame reheat for just a few minutes.
Serve immediately and a great dish to serve with mashed potatoes.
BUON MANGIATA!
Ancora 
Leave a comment