Veal Cutlets with Capers

Quickly prepared veal cutlets in a creamy sauce are perfect for days when you dont have much time.

Details

  • Preparation Time: 10 minutes
  • Cooking Time: 10 minutes
  • Difficulty: 2
  • Spiciness: 0
  • Number of Servings: 4

Ingredients

  • 4 pieces Meat, veal, thigh

  • 20 g Carp, soaked

  • 1 spoon Oil, olive

  • 2 dl Soup base, beef, cube

  • 2 dl Sweet cream

  • 2 spoons Sour cream

  • 1 piece Lemon, fresh, without shell

  • 0.5 teaspoons Salt, table

  • 1 pinch Spices, pepper, black

Steps

  1. Rinse the cutlets well and dry them with a paper towel. Place the cutlets between two sheets of plastic wrap and gently pound them. Season both sides with salt and pepper. Drain the capers. Wash the lemon, cut it in half, and squeeze the juice from one half. Slice the other half into rings.

  2. Place a pan on the stove, heat it up, and add oil. Place the cutlets in the heated oil and cook for 2 to 3 minutes on each side until nicely browned. Then transfer the cutlets to a plate and cover to keep them warm.

  3. In the same pan where the cutlets were cooked, add the veal stock and stir. Cook over medium heat for a good minute. Then add the sweet cream and increase the heat to bring the mixture to a boil. Remove the pan from the heat and stir in the sour cream and lemon juice. Finally, add the capers to the sauce.

  4. Serve the cutlets on plates, pour the sauce over them, and garnish with lemon rings. Serve with noodles or roasted potatoes as a side dish.

Nutrition Information (Per 100g)

  • Calories: 123.77 kcal
  • Fat: 5.07 g
    • Saturated Fat: 1.64 g
  • Carbohydrates: 0.68 g
    • Sugars: 0.27 g
  • Protein: 16.57 g
  • Fiber: 0.14 g

Advice

Its best to use organic lemons, whose peel is not treated with pesticides. If organic lemons are not available, immerse the lemon in hot water for a few minutes and wipe it well to remove the wax, which contains toxins.