Veal Scaloppini With Capers


1 lb veal scaloppini
salt and pepper to taste
1 garlic clove, minced
2 teaspoons drained capers
1 tablespoon butter
1/4 teaspoon fresh lemon peel
2 to 3 tablespoons lemon juice
2 to 3 tablespoons cold water

Makes 4 servings.

  • Sprinkle veal scaloppini with salt and pepper. 
  • Heat butter over medium high heat. 
  • Add veal, garlic and lemon peel. Cook 2 to 3 minutes or until veal is browned. Turn and cook another 2 to 3 minutes or until cooked through. 
  • Reduce heat and pour with lemon juice and water. Turn off heat and swish up any brown bits stuck to frying pan. 
  • Sprinkle with capers and serve. 
  • Garnish with cooked vegetables.

Real Cooking

Did You know?
Water composes three-fifths of the entire human body.

The elasticity of muscles, cartilage, tendons, and even of bones is due in great part to the water which these tissues contain.

The amount of water required by a healthy man in twenty-four hours (children in proportion) is on the average between 50 and 60 ounces, beside about 25 ounces taken as an ingredient of solid food, thus making a total of from 75 to 85 ounces.

One of the most universal dietetic failings is neglect to take enough water into the system. FREE Recipes