Veal With Lemon Caper Sauce - cooking recipe

Ingredients

8 None veal cutlets (3 oz each)
None None All-purpose flour, for dusting
4 tbsp butter
1 clove garlic, minced
1/2 cup white wine
1/2 cup chicken stock
2 tbsp capers
1 tbsp lemon juice
2 tbsp finely chopped fresh flat-leaf parsley

Preparation

Dredge veal in flour; shake off the excess. Heat 3 tbsp butter in a large skillet; cook veal in batches until browned lightly on both sides. Remove from pan; cover.
Heat remaining butter in the same pan, add garlic and cook until fragrant. Add wine and simmer until reduced by half. Add stock and simmer until thickened slightly. Return veal to pan and sprinkle with capers, juice, and parsley.