Name: Scaloppine Di Vitello All'agro
Ingredients: 2 lb Veal scaloppine; 1/2 c All-purpose flour; Salt and freshly ground; Pepper to taste; 1/4 c Butter; 1 tb Olive oil; Juice of 2 lemons; 3 tb Chopped parsley; 2 Garlic cloves - chopped; 2 tb Capers

Here’s the rub: We simply don’t like the idea that the reason for God’s choices resides wholly within God. We want to account for His decision. We want to explain it, to rationalize it, to provide grounds and warrant for it. We want to be able to point to “factor A, or datum B, or issue C” in something other than God or preferably to “characteristic X, or virtue Y, or work Z” in us. We want to point to this quality or that personality trait or some accomplishment in one that isn’t in another as the grounds for God’s decision.

Sam Storms

CATEGORY	CUISINE	TAG	YIELD
Meats	Italian	Italian, Meats	6	Servings

INGREDIENTS

2	lb	Veal scaloppine
1/2	c	All-purpose flour
		Salt and freshly ground
		Pepper to taste
1/4	c	Butter
1	tb	Olive oil
		Juice of 2 lemons
3	tb	Chopped parsley
2		Garlic cloves – chopped
2	tb	Capers

INSTRUCTIONS

Place scaloppine between 2 pieces of waxed paper and pound until thin.
When pounding meat do not use a straight up-and-down movement. Use a
sliding action so meat is stretched more than flattened (I use the edge of
a saucer for this).  Coat meat lightly with flour. Sprinkle with salt and
pepper.  Melt 3 tablespoons butter with oil in a large heavy skillet. When
butter foams, add veal. Cook over high heat about 1 minute on each side.
Veal should be light golden outside and pink inside.
Place veal on a warm platter.  Add 1 tablespoon butter and lemon juice to
skillet.  Deglaze skillet by stirring to disolve meat juices attached to
bottom of skillet. Stir in parsley, garlic and capers. Taste and adjust
sauce for seasoning, then spoon over veal. Serve immediately.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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