Classic Veal Piccata

Ingredients

• 8 veal cutlets (scallopini style), pounded to 1/4-inch thick
• 1/2 cup all-purpose flour
• 4 tbsp olive oil
• 4 tbsp unsalted butter, divided
• 1/3 cup fresh lemon juice
• 1/2 cup dry white wine
• 1/3 cup capers, drained
• 1/4 cup fresh parsley, chopped
• Salt and white pepper to taste
• Lemon wedges for serving

Instructions

1. Prep Veal: Season cutlets with salt and pepper. Dredge in flour, shaking off excess.
2. Sear: Heat oil and 2 tbsp butter in large skillet over medium-high heat. Cook veal 90 seconds per side until golden. Remove and keep warm.
3. Make Sauce: Add wine to pan, scraping up browned bits. Reduce by half. Add lemon juice and capers, simmer 2 minutes.
4. Finish: Whisk in remaining butter and parsley. Return veal to warm through, 1 minute.
5. Serve: Plate veal, spoon sauce over top. Garnish with lemon wedges.