Piccatina Di Vitella - cooking recipe

Ingredients

8 to 10 veal scaloppine
1/4 c. flour
1/4 c. Progresso bread crumbs
8 Tbsp. butter
1/3 c. olive oil
1/4 c. white dry wine
1 Tbsp. medium capers
1 lemon
1/2 Tbsp. chopped fresh parsley
1/2 tsp. dry mustard
1 tsp. rubbed sage
salt and pepper
1 Tbsp. grated Locatelli Romano cheese

Preparation

Dust each veal scaloppine lightly with flour and bread crumbs. Heat oil in large pan.
In a single layer, saute veal quickly on both sides.
Remove to platter.
Melt butter in the pan over low heat.
Return scaloppine and cook for 5 minutes. Season with salt, pepper and dry mustard. Add wine, cooking until it evaporates, about 4 minutes. Add lemon juice, capers, sage and parsley; sprinkle with grated cheese. Cook another 5 minutes. Serve each portion with remaining juices drizzled on top.