Pair this classic combination of veal, capers, lemon and parsley with a glass of Sauvignon Blanc.
Ingredients
Method
Cook noodles according to package directions.
Toss with 1 teaspoon butter and 1 tablespoon parsley, divide between 2 plates and keep warm.
Heat oil in a large skillet over medium-high.
Season veal with salt and pepper and cook, flipping once, until golden brown and just cooked through, 4 to 5 minutes total.
Remove from pan, place atop noodles and keep warm.
Heat oil in a large skillet over medium-high.
Season veal with salt and pepper and cook, flipping once, until golden brown and just cooked through, 4 to 5 minutes total.
Remove from pan, place atop noodles and keep warm.
Return skillet to heat, add broth and simmer until thickened, 4 to 5 minutes.
Whisk in remaining 1 tablespoon each butter and parsley and capers; pour sauce over veal and noodles and serve with lemon wedges.
Return skillet to heat, add broth and simmer until thickened, 4 to 5 minutes.
Whisk in remaining 1 tablespoon each butter and parsley and capers; pour sauce over veal and noodles and serve with lemon wedges.
Nutritional Info
Serving Size
Calories
500
Total Fat
Saturated Fat
Cholesterol
Sodium
Total Carbohydrate
Dietary Fiber
Total Sugars
Protein
Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.