More Great Recipes: Main Dish | Tangy | Wild Game


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Serves 4 | Prep Time | Cook Time


2 Tablespoons Oil
2 Tablespoons Unsalted Butter
4 Veal Scalopini (About 1/8 Inch Thick. Pound Them With A mallet If They Are Thicker)
1 Cup All-Purpose Flour Seasoned With Salt And Pepper
1 Large Lemon
1/2 Cup White Wine (Or Chicken Broth If You Prefer)
2 Tablespoons Capers
2 Tablespoons Finely Chopped Fresh Parsley

Place the seasoned flour in a plastic bag and add the veal scaloppini. Shake until they are well coated. Set aside. In a large skillet, heat the oil and butter until host. Once hot, add the veal slices and cook just until golden brown, about one minute or so per side. Remove the veal to a warmed plate, and squeeze the lemon juice into the pan Add the wine or chicken broth and cook until the sauce has reduced and thickened. Taste and add salt and pepper as needed. Stir in the capers and parsley. Return the veal slices to the pan and cook briefly in the sauce to coat. Serve.

Pairs Well With


Can be made with chicken or turkey

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