VEAL SCALOPPINE IN LEMON SAUCE
- 1½ to 2 pounds veal scaloppine
- ½ cup all-purpose flour
- Salt and freshly ground pepper to taste
- 4 tablespoons butter
- 1 tablespoon olive oil
- Juice of 1 lemon
- 3 tablespoons chopped parsley
- 2 garlic cloves, chopped
- 2 tablespoons capers
Instructions:
This dish should be made at the last moment and brought to the table quickly.
- Place scaloppine between 2 pieces of waxed paper and pound until thin. When pounding meat do not use a straight up-and-down movement. Use a sliding action so meat is stretched more than flattened. Place scaloppine on aluminum foil. Coat meat lightly with flour. Sprinkle with salt and pepper.
- Melt 3 tablespoons of the butter with oil in a large heavy skillet over high heat.When butter foams, add veal. Cook about 1 minute on each side.Veal should be light golden outside and pink inside. Place veal on a warm platter.
- Add 1 tablespoon butter and lemon juice to skillet.
- Deglaze skillet by stirring to dissolve meat juices attached to bottom of skillet. Stir in parsley, garlic and capers.Taste and adjust sauce for seasoning, then spoon over veal.
- Serve immediately.