Sauteed veal with lemon is fast food … really! Thinly-sliced veal quickly sauteed (don’t even have to dredge it in flour) and a sauce that practically makes itself is my definition of fast food. You could substitute chicken in most recipes that call for veal, however, you would have to pound the chicken breasts until they were thin scallops. For easy clean up, place a boneless, skinless chicken breast in a large plastic freezer bag. Seal it closed and pound away. Easy clean-up, just throw away the bag.
- 1 pound veal scallops, (thin slices)
- Salt and pepper
- 1 tablespoon butter, plus 2 tablespoons for the sauce
- 1 tablespoon olive oil
- 1 tablespoon flour
- 1/3 cup chicken broth
- 3 tablespoons lemon juice
- 2 tablespoons capers
- Season veal (both sides) with salt and pepper.
- In a large skillet, heat oil and butter until melted. On medium-high heat, saute the veal about 2 minutes on each side, transfer to a plate (while you prepare the sauce).
- Add the other 2 tablespoons of butter to the skillet, when it has melted quickly stir in the flour.
- Whisk in the chicken broth until sauce is smooth. (add more broth if needed for the right consistency).
- Add lemon juice and capers.
- Transfer the veal (and it’s juices) back to the skillet, let simmer a few minutes (while you pour yourself a glass of wine).