Herbed Veal Piccata
|Veal cutlets||1 1⁄2 Pound|
|Flour||1⁄4 Cup (4 tbs)|
|Olive oil||2 Tablespoon|
|Dry white wine||1⁄2 Cup (8 tbs)|
|Chicken stock/Reduced-sodium canned broth||1 Cup (16 tbs)|
|Fresh lemon juice||3 Tablespoon|
|Capers||2 Tablespoon, drained, rinsed|
|Finely chopped fresh parsley||1 Tablespoon|
1. Pound veal cutlets between two sheets of wax paper or plastic wrap to 1/4-inch thickness. Cut each cutlet in half. Season veal pieces with 3/4 teaspoon salt and lA teaspoon pepper. Dust lightly with flour; shake off excess.
2. In a nonreactive large frying pan, melt 1 tablespoon butter with 1 tablespoon olive oil over medium heat. Add as many veal pieces as will fit in pan without crowding and cook 2 minutes on each side, or until lightly browned. Remove veal to a warmed platter; cover with foil to keep warm. Repeat with remaining veal, adding remaining butter and oil as needed.
3. Add wine to pan and bring to a boil, scraping up browned bits from bottom of pan. Add stock and boil to reduce liquid to 3/4cup, 4 to 5 minutes.
4. Add lemon juice and capers to pan and cook 1 minute. Return veal to pan and heat through, about 1 minute. Season with remaining 1/4 teaspoon salt and garnish with parsley. Serve immediately.