INGREDIENTS

INSTRUCTIONS

In a large nonreactive skillet, melt 1 tablespoon of the room-temper- ature
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.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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