3 tablespoons capers, drained
150 ml/4 pint olive oil
juice of ½ lemon, strained


1.Place the capers in a bowl, add cold water to cover and set aside to soak for 15 minutes
2. Drain well and chop finely. Transfer the capers to a sauce boat and stir in the olive oil and lemon juice.
3.Taste and, if necessary, add more olive oil or lemon juice.
4.For breaded veal chops.

Leave a Reply

Your email address will not be published.