Veal In Caper Sauce

1. 1

   Pound veal slices to a uniform 1/4-inch thickness with a meat mallet.

2. 2

   Heat oil and half the butter in skillet over medium-high heat.

3. 3

   Coat veal in flour and brown both sides in the hot skillet. Transfer to a warm platter and season with salt and pepper.

4. 4

   Remove skillet from heat; add lemon juice, capers, parsley and remaining butter.

5. 5

   Stir.

6. 6

   Briefly warm sauce to medium heat.

7. 7

   Pour sauce over veal on warm platter.

8. 8

   Garnish with lemon slices and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.