Veal slices with lemony capers sauce

To pound veal slices effectively, place the pieces between two sheets of plastic wrap or parchment paper. Use a meat mallet or rolling pin to gently pound the veal until it's about 0.25 cm thick. This technique helps to tenderize the meat and ensures even cooking.

Yes, you can easily make this recipe gluten-free by substituting the all-purpose flour with a gluten-free flour blend. Just ensure that the blend you choose is suitable for breading and frying to achieve a similar texture and flavor.

To store leftover veal slices, let them cool to room temperature, then place them in an airtight container. They can be refrigerated for up to 3 days. To reheat, gently warm them in a skillet over low heat to avoid drying out the meat.

Veal slices with lemony capers sauce pair beautifully with sides like creamy mashed potatoes, sautéed green beans, or a fresh arugula salad. The acidity of the lemon sauce complements starchy sides and adds a refreshing contrast.

If you don't have capers, you can substitute them with green olives or pickles for a similar briny flavor. Alternatively, a splash of pickle juice can also add a tangy kick to the sauce, enhancing the overall taste of the dish.