Crumbed Veal Cutlet W Lemon Caper Butter Food

VEAL PICCATA WITH LEMON AND CAPERS

Steps:

• Place the veal in one tray and flour in the other.
• In a large non-stick skillet, and on medium heat, heat olive oil and 2 tablespoons of butter until butter is melted. Toss in a few capers into the butter and oil mixture.
• Dredging Veal Cutlets: Begin by taking each piece of veal, one at a time, and placing it into the flour to coat both sides with flour. Shake off excess flour, and place it into the heated skillet with oil, butter, and capers.
• Saute the veal until golden brown around the edges, about 1 to 2 minutes per side. These will cook up quickly, so you may want to lower the heat a little while you are sauteing them in order not to overcook them.
• Then transfer the sauteed veal into a nearby dish. Cover them with a sheet of foil wrap to keep them warm.
• Continue with the rest of the veal until all of them are sauteed and done.
• NEXT, Deglaze the pan. Pour in the white wine and simmer on low heat while you stir the remaining bits on the bottom of the pan.
• RETURN all the veal back into the skillet. Add in the lemon juice, and remaining butter and stir until it's heated through. Optional: pour in the chicken broth for more flavor and additional sauce. Toss in a few more capers on top. (And, here is where you can add more butter and lemon juice to your preference).
• Cover with a lid and simmer on low heat for about 2 minutes. Turn off heat.
• Transfer the veal to a serving platter and pour the remaining warm lemon-buttery sauce over the veal, and toss a few more capers over them.
• Garnish with some lemon slices on the side and serve immediately.

VEAL PICCATA WITH PARSLEY AND CAPERS

Steps:

• Season the veal with salt and lemon pepper and then dredge in flour. Pat off excess flour.
• In a large frying pan, heat olive oil over medium-high heat. Saute veal cutlets for 2 minutes per side and remove to plate. Add garlic to pan and saute for 1 minute. Add wine, lemon juice, and capers and bring to boil; cook until reduced by half. Return to a simmer and stir in butter and parsley until butter has melted and is incorporated into sauce.
• Return veal cutlets to pan and coat with sauce. Transfer to serving plate and top with any remaining sauce.
• Garnish with lemon slices and parsley sprigs.

KAPERNSCHNITZEL (VEAL CUTLETS WITH CAPERS)

Steps:

• Sprinkle cutlets with lemon juice and season with salt, pepper, paprika and flour.
• Heat oil in a frying pan and fry cutlets for 3 minutes on the first side.
• Turn cutlets over and add drained capers to pan.
• Fry again for 3 minutes; remove cutlets and arrange on a preheated platter.
• Pour wine into pan, scraping loose any brown particles from bottom of the pan.
• Add bay leaf, simmer liquid 3 minutes.
• Remove bay leaf.
• Blend in evaporated milk or cream and adjust seasonings.
• Pour over cutlets.
• Cut beets into strips and arrange on lettuce leaves as a garnish.

VEAL WITH LEMON AND CAPERS

Steps:

• Pour the flour mixture on a plate, and season with salt and pepper. Dredge the scaloppini in the flour and shake off the excess, set aside. Melt butter and olive oil together in a skillet over medium fire. Add scaloppini to skillet and brown on both sides. Set aside until all the veal has been cooked. After the veal has been removed from the pan, add the chicken stock to the pan over high heat and scrape the bottom of the pan to loosen the brown bits. Cook until the liquid has thickened. Straining the liquid may be necessary to remove the larger pieces of the scrapings. Add 1 tablespoon of butter, capers, lemon juice and parsley to sauce. Stir over a high heat about 5 minutes. Pour sauce over the veal. Garnish with sliced lemons and serve.

CRUMBED VEAL CUTLET W/ LEMON CAPER BUTTER

Steps:

• Heat oven to 180c
• Place flour, egg and panko/chopped parsley onto 3 separate plates
• Season the veal and dip into the flour, then the egg and finally the panko mix. Coat the veal evenly in breadcrumbs and set aside. Repeat with 2nd cutlet and place in fridge while you get the remaining ingredients ready.
• In deep saute/frying pan heat oil to 180c
• Add veal gently to the oil and fry for 1-2 minutes per side until golden and crispy
• Remove from oil and place on a wire rack on a baking tray and cook for 12-14 minutes at 180c or until internal temp is 60-62c
• Rest for 3-4 minutes or as long as it takes you to prepare the sauce ?
• Remove the outer layers of fennel, cut the top off, cut in ½ and cut out the root/core. You should be left with ½ a bulb (root removed). Pick the fennel fronds and set aside
• Slice the apple in ½ and remove the core
• Using a sharp knife or mandoline slice the apple & fennel as thin as you can slice it and add to a bowl, add fronds & salad leaves
• Mix the oil & lemon juice together, toss the salad with dressing and jobs done!
• On a medium heat melt butter in saucepan.
• Add garlic, lemon juice and capers and cook for 30 seconds to 1 minute
• Remove from heat and stir in parsley
• Place veal cutlet on a plate, spoon sauce over the veal and a little salad on the side
• Devour!

VEAL SCALLOPINI WITH LEMON AND CAPERS

Steps:

• Gather the ingredients.
• Pat the veal dry with paper towels and sprinkle it lightly with the salt.
• Heat the oil in a large frying pan (preferably large enough to hold all the veal in a single layer) over medium-high heat.
• Put as much of the veal as fits in a single layer in the pan (it is important you don't crowd the pan) and cook until it has started to brown and releases from the surface of the pan-about 2 minutes.
• Turn the cutlets and cook them until they're cooked through and browned on the second side-about 2 more minutes. Transfer the veal to a plate. Repeat with any remaining veal, as necessary.
• Return the frying pan to the heat. Add the capers to the pan and let them sizzle for about 30 seconds.
• Add the white wine and use a spatula to help scrape up any brown bits on the bottom of the pan.
• Whisk together and cook until the wine is reduced by at least half, about 2 minutes.
• Add the lemon juice and stir to combine.
• Swirl in the pieces of butter, whisking if you like, to make a sauce. Taste and add salt if needed.
• Return all of the veal to the pan to coat it in the sauce.
• Divide the arugula among 4 plates. Drizzle a bit of the sauce over each serving of arugula before placing the veal on top of the salad. Drizzle any remaining sauce evenly over the veal.
• Serve immediately.

VEAL SCALOPPINI WITH LEMON CREAM SAUCE

Steps:

• Dip veal into the beaten egg, then press into the bread crumbs. Gently shake off excess, and set aside.
• Heat olive oil in a large skillet over medium-high heat. Add breaded scaloppini, and cook until golden brown on both sides, and no longer pink on the inside, about 4 minutes per side. Remove to a paper towel lined plate, and keep warm.
• Pour in lemon juice and white wine. Increase heat to high, and bring to a boil. Boil for 1 minute. Dissolve the cornstarch in about 2 tablespoons of chicken broth, and set aside. Pour the remaining chicken broth into the skillet, season with garlic pepper and lemon pepper, and bring to a boil. Once the sauce is boiling, stir in the dissolved cornstarch, and cook until thickened and clear, about 1 minute. Remove the sauce from the heat, then whisk in heavy cream. Place the veal on a serving platter, and pour sauce overtop to serve.

PORK CUTLETS WITH LEMON AND CAPERS

Steps:

• With a meat mallet, pound pork slices to flatten slightly. Season on both sides with salt and pepper.
• Sprinkle a baking sheet or platter with bread crumbs. Dust pork slices with flour on both sides, then soak in beaten egg for 2 minutes. Using a fork or tongs, remove pork slices one at a time from egg mixture and place on top of crumbs. Sprinkle tops of slices with more bread crumbs, then turn over and sprinkle again so each slice is well coated. (They may be prepared up to this point an hour ahead and refrigerated, uncovered.)
• Mix together parsley, lemon zest and capers in a small bowl. Chop hard-cooked egg and set aside.
• Pour olive oil to a depth of 1/2 inch in a large cast-iron skillet (or use two pans to avoid crowding). Turn heat to medium high. When oil looks wavy, carefully place cutlets in pan and fry for 2 minutes, until golden. (Reduce heat if necessary.) Turn and cook for 2 minutes on other side, then remove and drain on paper towel. Season fried cutlets lightly with salt and pepper.
• Arrange cutlets on a warm platter. Sprinkle with parsley mixture, then with chopped egg. Serve immediately with lemon wedges.

BREADED VEAL CUTLETS WITH OLIVE-CAPER RELISH

Steps:

• For the savory relish, chop the olives and the capers into small bits and stir together in a small bowl with the chopped anchovies and lemon juice.
• Pound the veal scallops, one at a time, with the toothed side of the meat mallet, tenderizing and flattening them into very thin ovals.
• Spread the flour in one large plate, and the bread crumbs in another. Pour the eggs into a wide, shallow bowl, and beat in the salt and freshly ground pepper to taste. Set the colander or sieve in a bowl. Cover a tray or large platter with several layers of paper towel.
• Dredge each cutlet in flour, coat well with egg, and lay it in the sieve to drain (return collected drippings to the egg bowl if needed). When all are in the sieve, coated with egg, start heating the 1/2 cup of oil and the butter together in the skillet over medium heat.
• Bread four cutlets-or as many as will fit in the skillet in an uncrowded layer-pressing both sides in the platter of bread crumbs, so the crumbs adhere and cover the meat. When the butter is melted and bubbling, lay the cutlets in the pan, and fry until nicely colored on the underside, about 2 minutes, then flip and fry the second side another 2 minutes or so, until the veal is cooked and the coating is golden and crisp. Adjust the heat so the crumbs color gradually but don't burn.
• Meanwhile, bread another batch of cutlets. Move the fried ones to the paper towels to drain, and clear stray bits of breading from the pan before laying in the next batch. Fry all the cutlets, clearing the skillet between batches and adding oil or butter if needed. Layer cutlets on the platter with paper towels in between to absorb oil, and keep them warm near the stove or in a low oven.
• When all the cutlets are cooked and drained, lay two on a warm dinner plate for each portion. Scatter a generous tablespoon of the olive-caper-anchovy relish over the cutlets, and serve right away.