Veal with Lemon and Capers

This the perfect weeknight main – it comes together in less than 20 minutes. For this one make sure you have your mis-en-place on!

1 lb. veal scallopini
1/4 tsp
2 tsp vegetable oil
4 TBSP capers
1/4 c white wine
2 TBSP fresh lemon juice
4 TBSP butter
4 cups looesly packed arugula

Sprinkle veal with salt and pepper. Heat the oil in a large frying pan over medium high heat. Add the veal to the pan and cook until it releases and has started to brown, about 2 minutes. Turn and cook them until they’re cooked through, about 2 more minutes. Transfer the veal to a plate. Repeat with any remaining veal, if necessary.

Add the capers to the frying pan and let them sizzle for about 30 seconds. Add the white wine and use a spatula to help scrape up any brown bits on the bottom of the pan into the wine. Cook until the wine is reduced by at least half, about 2 minutes. Add the lemon juice and stir to combine. Swirl in the butter, whisking if you like, to make a sauce. Taste and add salt, if needed.

Return all of the veal to the pan to warm it up in the sauce. Divide the arugula between 4 plates. Drizzle a bit of the sauce over each serving of arugula before placing the veal on top of the salad. Drizzle any remaining sauce evenly over the veal. Serve immediately.

Serves 4.



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