Categories: Beef- veal

Ingredients

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

Directions

1. Place veal between 2 sheets of heavy-duty plastic wrap, and flatten to 1/4 inch thickness, using a meat mallet or rolling pin.
2. Combine flour, salt, and pepper; dredge veal in mixture.
3. Melt 2 Tbsp. butter with oil in a large skillet over medium-high heat; add veal, and cook, in batches, 1 minute of each side or until golden. Remove from skillet, and keep warm.
4. Add remaining 1 Tbsp. butter, wine, and lemon juice, stirring to loosen browned particles. Cook until thoroughly heated. Stir in parsley, garlic, and capers; spoon over veal. Garnish, if desired. Serve immediately.

5. For chicken scaloppini in lemon sauce: Substitute 4 skinned and boned chicken breast halves. Cook 3 minutes on each side.

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