Veal Scaloppine in Lemon Sauce

By mlmason

Ingredients

• 1 1/4 lbs veal cutlets
• flour
• salt
• freshly ground pepper
• 3 T butter - divided
• 1 T olive oil
• 1/2 cup white wine
• 3 T lemon juice
• 2 T chopped fresh parsley
• 1 large garlic clove, pressed
• 2 T capers
• Garnishes: parsley sprigs, lemon slices

Details

Servings 4

Preparation

Step 1

Flatten veal to 1/4 inch thick
Combine flour, salt and pepper - dredge veal in mixture
Melt 2 T butter with oil in skillet over med-high heat; add veal, and cook in batches, 1 minute on each side or until golden brown. Remove and keep warm
Add remaining 1 T butter, wine & lemon juice, stirring to loosen browned particles. Cook until thoroughly heated. Stir in chopped parsley, garlic & capers; spoon over veal. Garnish & serve immediately