Briefly fry the cutlets in the hot butter. Season with a little salt and pepper. Add veal stock and sour cream. Sauté the escalopes in the sauce until they are tender. Thicken the sauce with flour butter. Season with a little lemon juice. Mix in the capers. Bring everything to a simmer and serve hot on plates.
C-Section
Rating: 3.43 / 5.00 (7 Votes)
Total time: 45 min