Herb-Lemon Veal Cutlets

Thin veal cutlets are simple to prepare and ready in a flash.

Serves: 4Hands-on: 15 minutesTotal: 15 minutesDifficulty: Easy

Serves: 4


  • 4 Tbsp. olive oil, divided
  • 4 cloves garlic, minced
  • 2 tsp. chopped capers, rinsed and drained
  • 1 tsp. grated lemon zest
  • 1 Tbsp. lemon juice
  • 1 Tbsp. minced fresh parsley
  • ¼ tsp. salt
  • ¼ tsp. ground black pepper
  • 4 veal cutlets (4 oz. each)


  • Heat 2 tablespoons oil in a small nonstick skillet over medium heat. Add the garlic and capers, and cook until soft, about 1 minute, stirring frequently. Add the lemon zest, juice, and parsley, and stir to incorporate. Remove from heat and set aside.
  • Heat remaining oil in a large skillet over medium high heat. Season cutlets with salt and pepper. Sauté cutlets 3 minutes per side. Transfer the meat to a warm plate to rest for 5 minutes before serving.
  • Reheat the sauce to serving temperature over medium heat, about 1 to 2 minutes. Place on a serving dish and drizzle any accumulated juices over the cutlets. Spoon the herb-lemon sauce over the cutlets and serve.