Main meal
Veal cutlets with lemon and capers
Ninety seconds a side, and the sauce makes itself in the pan while the meat rests — the fastest proper dinner in this library.
1gnet carbs
25gfat
33gprotein
361kcal
Per serving15 minServes 2
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Ingredients
For the whole dish · serves 2
- Veal cutlets11 oz
- Capers¾ oz
- Lemon1
- Flat-leaf parsleya small handful, chopped
- Butter1¾ oz
- Sea saltto taste
Served with
The side the app pairs with it. Tap Swap in the app for another that fits.
Pan-roasted mushrooms with thyme butter
+5g net · 126 kcal · 15 min · together 6g net, 487 kcal
Method
6 steps · 15 minutes
- Put each cutlet between two sheets of parchment and beat it to about 1/4 inch with a rolling pin. Thin and even is the whole point; thick veal is tough veal.
- Season both sides just before they go in the pan. Salted early, they weep and will not brown.
- Get half the butter foaming over high heat and cook each cutlet 90 seconds a side. They are done well before you think.
- Lift them onto warm plates to rest.
- Add the rinsed capers to the pan, then the lemon juice, scraping the base hard.
- Swirl in the rest of the butter off the heat until the sauce thickens, stir the parsley through, and pour it over.
Macros are per serving and are estimates worked out from the ingredients. Keto Tracker AI is a food logging tool and does not give medical advice; talk to a doctor before changing your diet.
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