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.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.womensweeklyfood.com.au.
Ingredients
- 8 x 80g veal schnitzels plain flour, for dusting
- 50 grams butter
- 1 clove garlic, crushed
- 1/2 cup (125ml) white wine
- 1/2 cup (125ml) chicken stock
- 2 tablespoons drained baby capers
- 1 tablespoon lemon juice
- 2 tablespoons finely chopped fresh flat-leaf parsley
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