Veal Cutlets with Lemon and Capers


 Veal cutlets are light enough in this preparation to pair well with white wine, particularly Chardonnay which has a good amount of weight to match the body of the veal yet enough acidity to pair with the butter used in this dish and cleanse the palate.

2 veal cutlets

1 cup breadcrumbs

1 tsp salt

1 egg

2 tbs or more vegetable oil

cup Chardonnay or other dry white wine

2 tbs butter

2 tsp capers

Wisk egg to combine yolk and white. Add salt to breadcrumbs and put on a plate. Dip veal into egg wash and then dredge in breadcrumbs to cover both sides. In a large pan add enough vegetable oil to cover the bottom. Cook over high heat until hot and add veal. Saute veal about one minute on high heat and then lower heat to medium and sauté 2-3 minutes flipping until evenly brown on each side and no pink is visible. Remove veal from pan and drain oil. While still hot add cup of dry white wine, butter and capers. Wisk pan until sauce thickens slightly and add the juice of lemon. Allow to heat and integrate into the sauce and drizzle on top of veal cutlets.

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