Serves 4-6
8-12 pounded veal cutlets
flour for dredging
salt and pepper to taste
2 Tb. sweet butter
2Tb. olive oil
1 jar non-pieril capers
1 Tb.white wine
2 lemons, squeezed
1 stick sweet butter
1/2 cup freshly chopped Italian parsley
In a saute pan, add the 2 Tb. of butter and oil and melt on medium high heat. Dredge the veal in a
little flour and season with salt and pepper. Cook 1 minute on each side. Remove the veal and deglaze with white wine
and add the lemon and capers. Reduce until 1/2 of the liquid is gone. Turn off heat and whisk in the butter. Add the
parsley. Divide veal onto 4-6 plates. Pour equal amounts of sauce on top. Serve with roasted
baby red rose potatoes on the side.
DELICIOUS
DIGG
REDDIT
TECHNORATI
STUMBLEUPON
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