Recipe for 4
500gr. fillets of veal
3 tablespoons unsalted butter
Juice of 2 lemons
1 teaspoon lemon zest
1/2 cup fresh mint, chopped
1/2 cup pickled capers
1/2 teaspoon salt
1/3 teaspoon freshly ground black pepper
Place half of the butter in a large frying pan and let it melt over medium heat. As soon as the butter starts to foam, add the fillets and sauté for 3-4 minutes until lightly browned. In case you are using a frying pan which is not big enough then do the fillets in 2-3 doses.
Remove the fillets from the frying pan and arrange them on a platter. In the same pan add the remaining butter and allow to melt. Add the capers and stir for 1-2 minutes to extract their flavors. Add the lemon zest, salt and pepper and continue stirring for one more minute.
Add the lemon juice and lower the heat. Allow to simmer for 2 minutes and add the mint and fillets.
Cook for another 4-5 minutes until sauce thickens and the meat absorbs the lemon flavor.
Serve the fillets with mashed potatoes and steamed vegetables. Enjoy!