Veal Piccata

Name: Veal Piccata
Ingredients: 2 lb. veal cutlets, also called scaloppine, pounded until ¼" thick (about 12); Kosher salt and freshly ground black pepper, to taste; ½ cup flour; 4 tbsp. unsalted butter; 2 tbsp. olive oil; ½ cup dry white wine; 1 ¼ cups chicken stock; 1 lemon, thinly sliced; 1 tbsp. fresh lemon juice; ¼ cup capers, drained; 2 tbsp. chopped parsley

Veal Piccata was pinched from <a href="http://www.saveur.com/article/Recipes/Classic-Veal-Piccata" target="_blank">www.saveur.com.</a>

"Tender veal scaloppine dredged in flour and sautéed in butter get a boost of brightness from a simple pan sauce made with white wine and a generous squeeze of lemon...."

INGREDIENTS

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2 lb. veal cutlets, also called scaloppine, pounded until ¼" thick (about 12)

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Kosher salt and freshly ground black pepper, to taste

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½ cup flour

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4 tbsp. unsalted butter

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2 tbsp. olive oil

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½ cup dry white wine

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1 ¼ cups chicken stock

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1 lemon, thinly sliced

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1 tbsp. fresh lemon juice

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¼ cup capers, drained

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2 tbsp. chopped parsley

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