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Watch Chef Mike create this incredible, gluten free dish here!
4 veal cutlets, pounded thin
2 eggs
Gefen Potato Starch (or flour, if desired)
juice of 1 blood orange
1/2 clove garlic, very finely diced
1/4 cup capers, rinsed and roughly chopped
2 sprigs mint, chiffonade
2 tablespoons reserved oil
2 tablespoons Zeta Lemon Olive Oil
1/4 cup capers
oil, for frying
Squeeze extra capers to remove excess liquid.
In a frying pan, heat enough oil to cover the bottom of the pan and fry capers until crispy. Remove to paper towel.
Dredge veal in potato starch and pat dry to remove excess.
Coat thoroughly in egg and place in hot oil from capers to fry. Fry about 30 seconds – one minute on each side, then remove to cooling rack.
Combine blood orange, garlic, and chopped capers.
Add about two tablespoons oil from the frying pan and two tablespoons Zeta Lemon Infused Olive Oil. Mix well to combine. Add mint.
Plate veal and top with vinaigrette and fried capers.
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