History and Origin of Veal Chops with Capers
Veal chops with capers are a traditional dish with roots in Mediterranean cuisine, particularly in Italian and Spanish gastronomy. This dish is characterized by the combination of tender meat with the acidic and salty touch provided by the capers, creating a delicious balance that is highly appreciated in various cultures.
In Latin America, this preparation can be found under different names and variants. In countries like Mexico or Argentina, it is common for veal chops to be served with similar sauces, while in Chile or Peru, local ingredients or variations in the type of side dish may be added. Despite these differences, the use of capers as a seasoning remains a key element that defines the recipe.
The combination has also become popular in other Latin American countries, where it is valued for its simplicity and unique flavor. Although it is not always called the same, the technique of frying the meat and preparing a sauce with capers is a widely used culinary resource.
