INGREDIENTS

INSTRUCTIONS

In a large nonreactive skillet, melt 1 tablespoon of the
room-temperature butter in 1 tablespoon of the oil over high heat.
When the fat is very hot, after about 3 minutes, lightly season a few
slices of the veal with salt and pepper.  Add just enough veal to fit
comfortably in the pan and cook until just browned, about 30 seconds
per side. Transfer the veal to a large platter.  Season and cook the
remaining veal in batches, adding the remaining oil and 1 tablespoon
room-temperature butter to the skillet as necessary.  When all the veal
has been browned, pour the wine into the pan and  stir to deglaze,
scraping up the browned bits from the bottom. Cook  until the wine has
reduced by half, about 2 minutes. Add the lemon  juice and cook for 30
seconds longer.  Remove from the heat and stir  in the 2-1/2
tablespoons chilled butter to make a smooth sauce. Add  the capers and
season with salt and pepper to taste. Add any  accumulated juices from
the meat, then pour the sauce over the veal.  Sprinkle the parsley on
top, garnish with lemon slices and serve at  once.  Note:  They note
that homemade chicken stock could be used in place  of the wine to
deglaze the pan.  Food & Wine, February, 1991  From Gemini's MASSIVE
MealMaster collection at www.synapse.com/~gemini

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Nutrition (calculated from recipe ingredients)
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Calories: 131
Calories From Fat: 124
Total Fat: 14g
Cholesterol: 19.1mg
Sodium: 114.1mg
Potassium: 37.3mg
Carbohydrates: 2.3g
Fiber: <1g
Sugar: <1g
Protein: <1g