Recipe yields 6 servings
12 thin veal filets
1/2 cup all-purpose flour
1/2 cup egg whites
1 cup breadcrumbs
2 tbsp butter
1 cup chicken stock
1/2 cup white cooking wine
Salt, to taste
Freshly ground black pepper, to taste
1 tbsp capers, drained
Fresh parsley, to garnish
Start by placing flour, egg whites and breadcrumbs in three separate bowls. For each piece of veal, coat in flour then dunk in egg whites and finally cover with bread crumbs. Repeat until all pieces are prepared.
Generously coat the bottom of a skillet with non-stick cooking spray. Place veal in pan and cook a few minutes on each side. The length of time will depend on how thick your veal is.
Repeat the above process until all the veal is cooked. Remove from pan and place in a serving dish. Cover the dish with foil to keep the veal warm.
In the same pan the veal was cooked, melt the butter.
Add the chicken broth, white wine and lemon juice and bring to a boil.
You can also throw in the lemon wedges for extra flavoring.
Allow the sauce to boil for 5 minutes and add salt and pepper to taste. Add the capers and boil for an additional minute.
Pour the sauce over the veal in the serving dish. Top with fresh slices of lemon and fresh parsley. Serve and enjoy!