Ingredients
- 150 g Veal Escalope, uncooked
- 1 T flour
- 2 t lemon juice
- 200 g mushrooms
- 2 T capers
- 1 T butter
- 1 T olive oil
- 1 small glass wine
- 2 shallots
Method
- pound out veal as thin as you can
- add 1 t olive oil to non-stick pan and get very hot
- in bag put in flour and about 1/3 t salt... shake in veal to coat lightly, shake off excess
- fry veal quickly to brown (1 min a side) and remove to plate
- add shallots and mushrooms and fry for 3 min (until golden brown)
- add white wine and lemon juice
- put veal and capers in for 1 min simmer (coat veal with sauce)
serve immediately
Servings
2
Category
Main