Veal Piccata - cooking recipe

Ingredients

1 1/2 lb. veal cutlets
1 tsp. salt
1/4 tsp. pepper
1/4 c. flour
2 Tbsp. butter
2 Tbsp. olive oil
1/2 c. dry white wine
1 c. chicken stock
3 Tbsp. fresh lemon
2 Tbsp. capers, rinsed and drained
1 Tbsp. chopped fresh parsley

Preparation

Pound veal cutlets between two sheets of wax paper.
Season veal pieces with 3/4 teaspoon salt and 1/4 teaspoon pepper.
Dust lightly with flour; shake off excess.