Veal in Caper Sauce

Veal, known for its tender texture and unique flavor, has been a common ingredient in French and Italian cooking since ancient times.

Serves: 4Hands-on: 20 minutesTotal: 45 minutesDifficulty: Medium

Serves: 4


  • 2 tsp. olive oil
  • 2 Tbsp. whole-wheat flour
  • 1⁄4 tsp. ground white pepper
  • 4 boneless veal steaks (5 oz. each)
  • 2 large shallots, peeled and minced
  • 1⁄2 cup low-sodium beef broth
  • 1⁄2 cup red cooking wine
  • 2 tsp. Dijon mustard
  • 2 Tbsp. capers
  • 1⁄2 cup low-fat sour cream


  • Coat a large pan with nonstick cooking spray and add oil. Combine flour and pepper; dredge veal steaks through flour-pepper mixture.
  • Place pan over medium-high heat and, when hot, add veal and shallots. Cook until veal is browned on both sides, about 3 to 4 minutes per side.
  • Drain excess oil from the pan. Mix beef broth, wine, mustard, and capers and pour over veal. Turn heat up to high, bring to a boil, cover, and reduce heat to a simmer for 20 to 25 minutes. Transfer veal steaks to a plate, cover, and set aside.
  • Bring remaining broth in the pan to a boil; cook, uncovered, over medium heat until broth is reduced in half. Remove pan from heat, add sour cream, and mix well until blended. Serve sauce with veal steaks.