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Veal Cutlets with Lemon Caper Sauce

4 servings


No Added Sugars

Nutritional Facts Per Serving

32.3 g
6.6 g
0.5 g
Show All Nutrition Facts

Nutritional Facts

  • Amount Per Serving % Daily Value
  • Calories 280
  • Fat 13.1 g
    • Saturated   2.2 g
    • + Trans 
  • Cholesterol 111 mg
  • Sodium   480 mg
  • Carbohydrate 6.6 g
    • Fibre   0.5 g
    • Sugars  
  • Protein 32.3 g
    • Vitamin A 1 %
    • Vitamin C 12 %
    • Calcium 2 %
    • Iron 13 %


Heat the oil in a large skillet set over medium-high heat. Coat the veal in flour, shaking off the excess. Cook the veal 2-3 minutes per side, or until golden on the outside and pink in the middle. Remove from the pan and set aside. And the lemon, capers, stock and parsley to the pan; bring to a boil. Return the veal to the pan and simmer, turning once, in the lemony liquid 2 to 3 minutes. Divide veal and brothy sauce among plates and serve.

Serving Suggestions

Try the veal with steamed broccolini, broccoli, asparagus, green beans or spinach, drizzled and flavoured with, if desired, hot garlic butter. Boiled new potatoes, steamed rice, buttered egg noodles or your favourite pasta are starches that would go great with the veal.

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