Classic Veal Scallopini

Ingredients

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

Instructions

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