Veal Piccata

Ingredients:

• 4 veal cutlets
• 1/4 cup flour
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons olive oil
• 2 tablespoons butter
• 1/2 cup chicken broth
• 1/4 cup dry white wine
• 2 tablespoons lemon juice
• 2 cloves garlic, minced
• 2 tablespoons capers, drained
• Fresh parsley for garnish

Instructions:

1. Begin by pounding the veal cutlets to 1/4 inch thickness.
2. In a shallow dish, combine the flour, salt, and pepper. Dredge the veal cutlets in the flour mixture, shaking off any excess.
3. In a large skillet, heat the olive oil and butter over medium-high heat.
4. Add the veal cutlets to the skillet and cook for 2-3 minutes on each side or until they are golden brown. Remove the cutlets from the skillet and set aside.
5. In the same skillet, add the chicken broth, white wine, lemon juice, minced garlic, and capers. Stir and scrape the bottom of the skillet to release any browned bits.
6. Bring the sauce to a boil, then reduce the heat to low and let it simmer for 5 minutes.
7. Add the veal cutlets back to the skillet and let them simmer in the sauce for an additional 2-3 minutes or until the sauce has thickened slightly.
8. Serve the veal piccata hot, garnished with fresh parsley if desired.