A really simple dish of pounded veal cutlets, dredged in seasoned
flour, then pan fried in evo.
They were removed when medium-rare, and put aside.
The sauce was then cooked in the same pan - a little more evo, capers,
lemon zest, chicken stock, lots of pepper - simmered down then
finished with a splash of lemon juice.
The veal was then returned to the pan to heat back up and finish
cooking (the flour from the meat also helped thicken the sauce)
Served with boiled baby chats.
Brilliantly simple.
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