|Veal medallions||9 Medium, cut from round (2-3 ounce each)|
|Flour||1 Cup (16 tbs)|
|Salt and pepper||To Taste|
|Fresh sage leaves||9|
|Unsalted butter||3 Tablespoon|
|Olive oil||2 Tablespoon|
|Dry white wine||1⁄2 Cup (8 tbs)|
|Chicken stock||1⁄2 Cup (8 tbs)|
|Lemon juice||2 Tablespoon|
|Italian parsley||1 1⁄2 Tablespoon (1 tablespoon for cooking and remaining for garnish)|
1. In a shallow dish, mix together 1 teaspoon of salt and ½ teaspoon of pepper and set aside.
2. Between 2 pieces of parchment paper, place one medallion and pound the meat evenly to ¼ inch thickness.
3. Repeat the pounding process with all the medallions.
4. Lightly season each medallion with salt and pepper.
5. Dredge in the flour mixture and shake off the excess flour.
6. Using toothpicks secure 1 sage leaf in each medallion.
7. In a skillet over medium high heat, add olive oil and 1 tablespoon of butter.
8. As the butter melts, place the medallions in batches if needed, and cook for 1 to 1 ½ minutes on each side or until brown and cook through.
9. Remove the medallions using tongs and drain on paper towel.
10. In the same pan, pour in the wine and bring to a boil, and allow to boil for 2 minutes until the wine is reduce to half.
11. Add in the stock, lemon juice, garlic and capers and allow to boil for about 5 minutes, stirring continuously until the mixture thickens.
12. Stir in the remaining butter and Italian parsley.
13. Add in the medallions to the sauce and cook for 2 minutes or until heated through.
14. Serve 3 to 4 medallions per person, with sauce.
15. Garnish with Italian parsley and serve with polenta, pasta or new potatoes as desired.