Ingredients
- 2 lb (about 12) veal scaloppine, pounded until 1/4″ thick
- Kosher salt and freshly ground black pepper, to taste
- 1/2 C flour
- 4 T unsalted butter
- 2 T olive oil
- 1/2 C dry white wine
- 1 1/4 C chicken stock
- 1 lemon, thinly sliced
- 1 T fresh lemon juice
- 1/4 C capers, drained
- 2 T chopped parsley
Preparation
- Season veal with salt and pepper and dredge in flour, shaking off excess. Heat 2 T butter and oil in a 12″ skillet over medium-high heat. Working in batches, add veal, and cook, turning once, until golden brown, about 3 minutes. Transfer to a serving platter, and set aside.
- Add wine to skillet, and cook, scraping bottom of pan until reduced by half, about 3 minutes. Add stock and lemon slices, and bring to a boil; cook until reduced by half, about 8 minutes. Add remaining butter, juice, capers, and parsley, and season with salt and pepper. Pour sauce over veal and serve immediately.
