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Veal Milanese with Caper Butter Sauce
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Serves 4
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Ingredients:
4 Veal Milanese chops
2 teaspoons capers, preferably salt-packed
2 tablespoons butter, salted
1 tablespoon olive oil
2 shallots, minced
1 garlic clove, minced
2/3 cup dry white wine
2 tablespoons fresh lemon juice
1 tablespoon flat-leaf parsley, chopped, fresh
1 zest of lemon, Grated
Directions:
If using salt-packed capers, place them in a small bowl, add cold water to cover and soak for 20 minutes. Drain, rinse well and drain again, then pat dry on paper towels. If using vinegar-packed capers, rinse under cold running water, drain and pat dry.
Pre-heat oven to 350. In a large nonstick fry pan over medium heat, melt the butter with the olive oil. Place Veal Milanese chops in the pan and cook, turning once, until browned on both sides about 2-3 minutes a side. Using a slotted spatula or spoon, transfer the veal to a oven safe platter and cover loosely with aluminum foil. Place Veal Milanese in the oven for 8-10 min.
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Veal Milanese with Caper Butter Sauce
Serves 4
Ingredients:
4 Veal Milanese chops
2 teaspoons capers, preferably salt-packed
2 tablespoons butter, salted
1 tablespoon olive oil
2 shallots, minced
1 garlic clove, minced
2/3 cup dry white wine
2 tablespoons fresh lemon juice
1 tablespoon flat-leaf parsley, chopped, fresh
1 zest of lemon, Grated
Directions:
If using salt-packed capers, place them in a small bowl, add cold water to cover and soak for 20 minutes. Drain, rinse well and drain again, then pat dry on paper towels. If using vinegar-packed capers, rinse under cold running water, drain and pat dry.
Pre-heat oven to 350. In a large nonstick fry pan over medium heat, melt the butter with the olive oil. Place Veal Milanese chops in the pan and cook, turning once, until browned on both sides about 2-3 minutes a side. Using a slotted spatula or spoon, transfer the veal to a oven safe platter and cover loosely with aluminum foil. Place Veal Milanese in the oven for 8-10 min.
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