Classic Veal Scaloppine - cooking recipe

Ingredients

8 None veal schnitzels (about 1 3/4 lbs)
1/4 cup all-purpose flour
2 tbsp olive oil
2 tbsp butter
2 tbsp lemon juice
1/4 cup dry white wine
1 clove garlic, peeled and crushed
3/4 cup chicken stock
2 tbsp capers, rinsed, drained
1/4 cup flat-leaf parsley, coarsely chopped

Preparation

Coat the veal in the flour and shake off the excess. In a large frying pan, heat the oil and butter over a medium heat for about 1 min and cook the veal, in batches, for about 2-4 mins or until cooked to desired doneness. Remove from the pan and cover to keep warm.
Add the juice, wine and garlic to the pan and bring to a boil. Reduce heat and simmer, uncovered, for about 3-5 mins or until the liquid is reduced by half. Add the stock and simmer, uncovered, for about 5 mins. Remove the pan from the heat and stir in the capers and parsley. Season to taste.
Serve the veal topped with the sauce.