Veal or Chicken with Lemon, Capers and Parsley

By Dawne

Serves 2
If using chicken, pound the breast thin before preparing

Ingredients

• 6 ozs Veal scallops, salted and peppered
• 1/2 cup all purpose flour
• 2 Tbsp olive oil
• 3 Tbsp unsalted butter
• 2 Tbsp lemon juice
• 2 Tbsp chopped fresh parsley
• 1 Tbsp drained capers

Preparation

Step 1

Season meat with salt and pepper
Coat with flour, shaking off excess
Heat oil in heavy skillet over high heat, add meat and sauté about 1
minute per side.
Divide meat between plates and tent with foil.
Add butter, lemon juice, parsley and capers to same skillet and
whisk just until butter melts.
Spoon sauce over meat and serve