Veal Piccata - cooking recipe

Ingredients

8 (2 oz.) veal cutlets
1/2 c. flour
salt and pepper to taste
1/4 c. butter
juice of 1 lemon
1/4 c. dry white wine
2 Tbsp. capers
2 Tbsp. butter
1 lemon, sliced

Preparation

Pound veal with meat mallet; coat with mixture of flour, salt and pepper, shaking off excess.
Brown in 1/4 cup butter in large skillet over medium heat for 2 minutes on each side.
Remove to warm platter.
Add lemon juice and wine to skillet, stirring with wooden spoon to deglaze.
Add capers.
Add 2 tablespoons butter, stirring just until butter is well mixed; remove from heat.
Pour over veal.
Garnish with lemon slices.
Serve immediately.
Yield: 4 servings.