Veal with lemon and caper sauce | Women's Weekly Food
Delightful veal in a zesty lemon and caper sauce. Perfect for a quick and easy dinner. Serves 4.
Ingredients
- 8 x 80g veal schnitzels plain flour, for dusting
- 50 gram butter
- 1 clove garlic, crushed
- 1/2 cup (125ml) white wine
- 1/2 cup (125ml) chicken stock
- 2 tablespoon drained baby capers
- 1 tablespoon lemon juice
- 2 tablespoon finely chopped fresh flat-leaf parsley
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