Veal Piccata

Ingredients

• 1.5 lbs veal cutlets, pounded thin
• 1/2 cup flour
• 4 tablespoons butter
• 2 tablespoons olive oil
• 1/2 cup white wine
• 1/4 cup lemon juice
• 3 tablespoons capers
• 1/4 cup chicken broth
• Fresh parsley, chopped
• Salt and pepper to taste

Instructions

1. Season veal with salt and pepper, dredge in flour.
2. Heat 2 tablespoons butter and oil in a skillet over medium-high heat.
3. Cook veal 2 minutes per side. Remove and keep warm.
4. Add wine and lemon juice to pan, scraping up browned bits.
5. Add broth and capers. Simmer for 3 minutes.
6. Whisk in remaining butter until sauce is glossy.
7. Return veal to pan for 1 minute. Garnish with parsley.