| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Italian |
Italian, Meats |
4 |
Servings |
INGREDIENTS
| 2 |
tb |
Olive oil |
| 1/4 |
c |
Butter |
| 1 |
lb |
Veal, sliced |
| 3/4 |
c |
Flour |
| 1 |
tb |
Lemon juice |
| 1 |
ts |
Capers |
| 2 |
tb |
Parsley flakes |
| 1/2 |
|
Lemon, sliced |
|
|
Salt |
|
|
Pepper |
INSTRUCTIONS
Heat oil and half the butter in skillet over a medium-high heat. Coat
thinly-sliced veal in flour and brown both sides in the hot skillet.
Transfer to a warm platter and season with salt and pepper. Remove skillet
from heat, add lemon juice, capers, parsley and remaining butter. Stir.
Briefly warm sauce to medium heat. Pour sauce over veal on warm platter
Garnish with lemon slices and serve.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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