Veal Piccata

• 1 ½ lb veal cutlets (pounded thin)
• ½ cup flour
• 5 tbsp butter
• 2 tbsp olive oil
• ½ cup dry white wine
• ¼ cup lemon juice
• ½ cup chicken broth
• 3 tbsp capers (drained)
• ¼ cup fresh parsley (chopped)

How to Make It

1. 1

   Dredge veal in seasoned flour. Cook in olive oil and 2 tbsp butter, 2 minutes per side until golden. Remove.

2. 2

   Add wine, lemon juice, and broth. Scrape up browned bits. Simmer 3 minutes.

3. 3

   Add capers. Swirl in remaining butter until sauce is glossy.

4. 4

   Return veal to pan and warm through.

5. 5

   Garnish with parsley and serve immediately with pasta or crusty bread.