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Categories:Viewed: 46 - Published at: 7 years ago
Ingredients
- 8 (2 oz.) veal cutlets
- 1/2 c. flour
- salt and pepper to taste
- 1/4 c. butter
- juice of 1 lemon
- 1/4 c. dry white wine
- 2 Tbsp. capers
- 2 Tbsp. butter
- 1 lemon, sliced
Method
- Pound veal with meat mallet; coat with mixture of flour, salt and pepper, shaking off excess.
- Brown in 1/4 cup butter in large skillet over medium heat for 2 minutes on each side.
- Remove to warm platter.
- Add lemon juice and wine to skillet, stirring with wooden spoon to deglaze.
- Add capers.
- Add 2 tablespoons butter, stirring just until butter is well mixed; remove from heat.
- Pour over veal.
- Garnish with lemon slices.
- Serve immediately.
- Yield: 4 servings.
