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Yield: 6 Servings
Ingredients:
* 2 lb Veal scaloppine
* 1/2 c All-purpose flour Salt and freshly ground Pepper to taste
* 1/4 c Butter
* 1 tb Olive oil Juice of 2 lemons
* 3 tb Chopped parsley
* 2 Garlic cloves - chopped
* 2 tb Capers
Instructions:
Place scaloppine between 2 pieces of waxed paper and pound until thin. When pounding meat do not use a straight up-and-down movement. Use a sliding action so meat is stretched more than flattened (I use the edge of a saucer for this). Coat meat lightly with flour. Sprinkle with salt and pepper. Melt 3 tablespoons butter with oil in a large heavy skillet. When butter foams add veal. Cook over high heat about 1 minute on each side. Veal should be light golden outside and pink inside. Place veal on a warm platter. Add 1 tablespoon butter and lemon juice to skillet. Deglaze skillet by stirring to disolve meat juices attached to bottom of skillet. Stir in parsley garlic and capers. Taste and adjust sauce for seasoning then spoon over veal. Serve immediately.
Ingredients:
* 2 lb Veal scaloppine
* 1/2 c All-purpose flour Salt and freshly ground Pepper to taste
* 1/4 c Butter
* 1 tb Olive oil Juice of 2 lemons
* 3 tb Chopped parsley
* 2 Garlic cloves - chopped
* 2 tb Capers
Instructions:
Place scaloppine between 2 pieces of waxed paper and pound until thin. When pounding meat do not use a straight up-and-down movement. Use a sliding action so meat is stretched more than flattened (I use the edge of a saucer for this). Coat meat lightly with flour. Sprinkle with salt and pepper. Melt 3 tablespoons butter with oil in a large heavy skillet. When butter foams add veal. Cook over high heat about 1 minute on each side. Veal should be light golden outside and pink inside. Place veal on a warm platter. Add 1 tablespoon butter and lemon juice to skillet. Deglaze skillet by stirring to disolve meat juices attached to bottom of skillet. Stir in parsley garlic and capers. Taste and adjust sauce for seasoning then spoon over veal. Serve immediately.
