| 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.
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