| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Home6 | 1 | servings | ||
INGREDIENTS
| 4 | Boneless veal cutlets; (about 5 oz. each) | |
| 1/2 | c | Flour |
| Salt & pepper; to taste | ||
| 1 | tb | Olive oil |
| 1 | tb | Butter |
| 1/4 | c | Dry white wine |
| 2 | tb | Lemon juice |
| 2 | tb | Capers; drained |
| 2 | tb | Fresh chopped parsley |
INSTRUCTIONS
Lay the veal between two pieces of waxed paper and gently flatten each cutlet using a meat mallet or the bottom of a small saute pan. Season each cutlet with salt and pepper, then dredge each cutlet in flour and shake off the excess. Heat the olive oil and butter in a large skillet. When it is very hot, add the veal and saute over high heat about 2 minutes on each side, or until golden brown. Remove to a plate and keep warm. Add the wine and lemon juice to the skillet and bring to a boil, scraping up any browned bits from the bottom of the pan. Add the capers and parsley. Pour the sauce over the veal and serve immediately. Converted by MC_Buster. Converted by MM_Buster v2.0l.
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