Sumptuous Italian Veal Scallopine with Lemon Caper Sauce

Ingredients

• 1 pound veal cutlets, pounded thin
• 1 cup all-purpose flour, sifted
• 1 cup olive oil
• 1 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

Method

1. 01
   Season the veal cutlets with salt and freshly ground black pepper on both sides.
2. 02
   Dredge the veal cutlets in the sifted flour, shaking off any excess.
3. 03
   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. 04
   In the same skillet, pour in the dry white wine to deglaze, scraping up any browned bits from the bottom of the pan.
5. 05
   Add the chicken stock, capers, and freshly squeezed lemon juice to the skillet. Bring to a simmer and let it reduce by half.
6. 06
   Return the veal cutlets to the skillet, spooning some of the sauce over the top. Allow to cook for another 2-3 minutes.
7. 07
   Add the unsalted butter, swirling the pan to incorporate it into the sauce, creating a silky texture.
8. 08
   Garnish with freshly chopped parsley before serving.