Veal Piccata with Capers

By RedZinger

Ingredients

• 1 pound veal cutlets
• Salt and freshly ground pepper
• 1/4 cup flour
• 2 T unsalted butter
• 1 T olive oil
• 1/2 cup chicken broth
• 2 T rinsed and chopped capers
• 1 T fresh lemon juice
• 1 T chopped fresh flat leaf parsley

Details

Servings 4

Preparation

Step 1

Please veal between 2 sheets of plastic wrap and pound to 1/4 inch thick. Sprinkle with salt and pepper.

Spread flour on a plate. Dredge the cutlets in the flour ans shake off the excess. Coat only enough cutlets that will fit in the pan at one time without crowding.

Melt 1 T of butter with the oil in a large skillet over medium heat. Add to the pan and brown the cutlets on both sides. Transfer them to a plate. Keep warm. Repeat with remaining veal.

When all of the cutlets are browned, put the chicken broth into the pan. Cook over high heat, scraping the bottom of the pan, until the liquid is slightly thickened. Stir in the capers, lemon juice and parsley. Remove from the heat and swirl in the remaining 1 T butter.

Pour the sauce over the veal and serve immediately.