Sumptuous Italian Veal Scallopine with Lemon Caper Sauce

Ingredients

• 1 pound veal cutlets pounded thin
• 1 cup all-purpose flour sifted
• 1/4 cup olive oil
• 1/2 cup dry white wine
• 1 cup chicken stock
• 2 tablespoons capers rinsed
• 2 tablespoons lemon juice freshly squeezed
• 1 tablespoon butter unsalted
• 1 tablespoon parsley chopped
• to taste salt
• to taste black pepper freshly ground

Instructions

1. 1 Season the veal cutlets with salt and freshly ground black pepper on both sides.
2. 2 Dredge the veal cutlets in the sifted flour, shaking off any excess.
3. 3 Heat olive oil in a large skillet over medium-high heat. Sear the cutlets for 2-3 minutes on each side until golden brown. Remove and set aside.
4. 4 In the same skillet, pour in the dry white wine to deglaze, scraping up any browned bits from the bottom of the pan.
5. 5 Add the chicken stock, capers, and freshly squeezed lemon juice to the skillet. Bring to a simmer and let it reduce by half.
6. 6 Return the veal cutlets to the skillet, spooning some of the sauce over the top. Allow to cook for another 2-3 minutes.
7. 7 Add the unsalted butter, swirling the pan to incorporate it into the sauce, creating a silky texture.
8. 8 Garnish with freshly chopped parsley before serving.