If you want to impress your guests, offer them this wonderful dish. Nutritious, easy to prepare and exquisite. Excellent for that special occasion.
8 Fontaine Family veal cutlets
Salt and ground black pepper to season
60 ml (1/4 cup) plain flour for dusting
60 ml (1/4 cup) olive oil as needed
30 ml (2 tbsp) butter as needed
125 ml (1/2 cup) sliced mushrooms
A few sprigs of Italian parsley for garnish (optional)
Juice of 1 lemon
60 ml (1/4 cup) white wine
60 ml (1/4 cup) butter as needed
60 ml (1/4 cup) capers, drained
1 lemon, thinly sliced for garnish
For optimal tenderness: before cooking, flatten the cutlets using a meat mallet.
Salt and pepper both sides of the veal cutlet, coat with flour and shake off excess.
Heat the oil and butter in a large pan over high heat. Once the oil is very hot, add the cutlets and cook for 30 seconds on each side or until golden, then transfer them to a dish and set aside. You will need to sauté the cutlets in batches. If you try to fit too many slices into the pan, you won't get that golden brown crust.
Add more oil and butter if necessary and sauté the mushrooms until golden brown, remove with a slotted spoon and set aside.
Reduce heat to low. Add lemon juice and wine to deglaze.
Add capers, sauteed mushrooms and butter to the sauce.
Return cutlets to the sauce and mix well.
Garnish with parsley sprigs. (optional)
Serve with seasonal vegetables and roasted potatoes or with buttered noodles seasoned with garlic.
Tips and Tricks
For optimal tenderness: before cooking, flatten the cutlet with a meat tenderizer.