Veal Scallopini with Lemon Butter Sauce

Instructions

1. 1

   If veal cutlets aren't already thin, place them between plastic wrap and pound to 1/4-inch thickness using a meat mallet or use a rolling pin to achieve the same thickness.

2. 2

   Mix flour, salt, and pepper in a shallow dish. Dredge each veal cutlet in the seasoned flour, shaking off excess.

3. 3

   Heat 2 tablespoons olive oil and 1 tablespoon butter in a large skillet over medium-high heat until the butter foams.

4. 4

   Working in batches, cook veal cutlets for 2-3 minutes per side until golden brown. Transfer to a warm plate and cover with foil.

5. 5

   Add remaining oil and butter to the pan if needed for the second batch. Cook remaining cutlets.

6. 6

   Once all veal is cooked, pour wine into the hot pan and scrape up any browned bits with a wooden spoon.

7. 7

   Add lemon juice and capers, swirling the pan to combine. Let the sauce reduce for about 1 minute.

8. 8

   Add remaining butter and swirl until melted and sauce is glossy.

9. 9

   Return veal to the pan briefly to coat with sauce, then transfer to serving plates.

10. 10

    Spoon remaining sauce over the veal and garnish with fresh parsley. Serve immediately.