4 large veal cutlets (milk fed veal for tenderness)
all purpose flour
salt and pepper
2 tablespoons olive oil
2 tablespoons butter
1/2 cup dry white wine
1 cup chicken stock
4 tablespoons lemon juice
2 tablespoons capers rinsed and chopped
2 tablespoons finely chopped parsley
1• Pound veal (already portioned by butcher) with a meat mallet until an even thickness has been achieved.
2• Lightly dust with flour on both sides.
3• Add olive oil and butter in a frying pan over moderately high heat for at least 2 minutes on each side. Season and transfer to plate.
4• Add the wine to the pan and increase the heat to high and boil until there are just 3 tablespoons of liquid left.
5• Pour in the stock and boil for 5 minutes or until it has reduced and slightly thickened. Add the lemon juice and capers and cook, stirring for one minute.
6• Taste for seasoning and return the veal cutlets to the pan and heat through for 35 seconds. Sprinkle with parsley and serve at once.
Preparation Time: 10 minutes
Cooking Time: 10 minutes
Makes 4 servings