Kosher recipes for Shabbat, Yom Tov and every weeknight Meat, dairy and pareve, always clearly marked

Crispy Kosher Veal Cutlets With Lemon Caper Sauce

By /
Jump to Recipe Print Recipe
Meat (Fleishig)

Crispy veal cutlets with a lemon caper sauce are a quick, elegant dinner. Thin cutlets are breaded and fried until golden, then topped with a bright pan sauce of shallots, garlic, chicken stock, lemon juice and capers.

A Crisp Coating

Pound the veal to an even 1/4 inch. Bread it in three steps: flour, beaten egg, then seasoned breadcrumbs. Let the breaded cutlets rest for 10 minutes so the coating sets and sticks. Fry in hot oil without crowding, then drain on a rack. Spoon the sauce over just before serving.

Kosher Notes

This is a meat (fleishig) recipe. The sauce is finished with a little pareve margarine instead of butter, so check that yours is certified pareve. Use kosher chicken stock.

Make-Ahead

Bread the cutlets up to 4 hours ahead. Leftover cutlets are excellent cold in sandwiches.

Crispy Kosher Veal Cutlets With Lemon Caper Sauce
Tender veal cutlets get a golden, crispy coating and are served with a bright lemon caper sauce that's completely kosher and absolutely delicious.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: European, Jewish
Calories: 485
Ingredients Method Notes

Ingredients
  

For the Veal Cutlets
  • 8 veal cutlets about 2 pounds, pounded to 1/4 inch thick
  • 1 cup all-purpose flour
  • 3 large eggs beaten
  • 2 cups fine breadcrumbs
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper freshly ground
  • 1/2 teaspoon garlic powder
  • 1/3 cup vegetable oil for frying
For the Lemon Caper Sauce
  • 2 tablespoons olive oil
  • 2 shallots minced
  • 2 cloves garlic minced
  • 1/2 cup chicken stock kosher
  • 1/4 cup fresh lemon juice about 2 lemons
  • 3 tablespoons capers drained
  • 2 tablespoons fresh parsley chopped
  • 1 tablespoon margarine kosher, for richness
  • 1/4 teaspoon kosher salt or to taste
  • 1/8 teaspoon black pepper freshly ground

What I use for this recipe

As an Amazon Associate I earn from qualifying purchases.

Method
 

Prepare the Cutlets
  1. Set up your breading station with three shallow dishes: flour in one, beaten eggs in another, and breadcrumbs mixed with parmesan (if using), salt, pepper, and garlic powder in the third.
  2. Pat veal cutlets dry with paper towels. If they're not already thin, place between plastic wrap and pound to 1/4 inch thickness using a meat mallet.
  3. Season both sides of cutlets lightly with salt and pepper. Dredge each cutlet in flour, shaking off excess, then dip in beaten eggs, and finally coat thoroughly in seasoned breadcrumbs.
  4. Place breaded cutlets on a wire rack and let rest for 10 minutes to help coating adhere.
Cook the Cutlets
  1. Heat vegetable oil in a large skillet over medium-high heat until shimmering but not smoking.
  2. Carefully add 2-3 cutlets to the pan, don't overcrowd. Cook for 2-3 minutes per side until golden brown and cooked through.
  3. Transfer to a clean wire rack or paper towel-lined plate. Repeat with remaining cutlets, adding more oil if needed.
  4. Keep cooked cutlets warm in a 200°F oven while making the sauce.
Make the Sauce
  1. In the same skillet (don't clean it), heat olive oil over medium heat. Add minced shallots and cook for 2 minutes until softened.
  2. Add garlic and cook for another 30 seconds until fragrant.
  3. Pour in chicken stock, scraping up any browned bits from the bottom of the pan. Let simmer for 2-3 minutes to reduce slightly.
  4. Stir in lemon juice and capers. Cook for 1 minute more.
  5. Remove from heat and whisk in margarine. Season with salt and pepper to taste, then stir in fresh parsley.
  6. Serve cutlets immediately with sauce spooned over top.

Notes

For best results, use a meat thermometer to ensure veal reaches 145°F internal temperature. Cutlets can be breaded up to 4 hours ahead and refrigerated. The sauce is best served immediately but can be rewarmed gently if needed. Leftover cutlets are excellent cold in sandwiches the next day.
Nutrition Facts
4 servings per recipe
Serving size 1 serving
Calories 485
% Daily Value*
Total Fat 28g 36%
Saturated Fat 8g 40%
Trans Fat 0g
Cholesterol 165mg 55%
Sodium 680mg 30%
Dietary Fiber 1g 4%
Total Sugars 2g
Protein 38g 76%
*Percent Daily Values are based on a 2,000 calorie diet.

You Might Also Like

Leave a Comment

Your email address will not be published. Required fields are marked *

Recipe Rating




Ess gezunterheit!

Yiddish for "eat in good health." Kosher recipes for Shabbat, the holidays and every weeknight, with meat, dairy and pareve always kept apart.

Scroll to Top