Veal Piccata

Ingredients

• •1.5 lbs veal cutlets, pounded thin
• •0.5 cup all-purpose flour
• •0.5 tsp salt
• •0.25 tsp black pepper
• •3 tbsp olive oil
• •2 tbsp butter
• •0.5 cup chicken broth
• •3 tbsp fresh lemon juice
• •2 tbsp capers, drained
• •2 cloves garlic, minced
• •0.25 cup dry white wine
• •2 tbsp fresh parsley, chopped

Directions

1. 1Mix flour, salt, and pepper in a shallow dish. Dredge veal cutlets on both sides, shaking off excess.
2. 2Heat olive oil and butter in a large skillet over medium-high heat until shimmering.
3. 3Working in batches, sear veal for 2-3 minutes per side until golden brown. Transfer to a plate.
4. 4Add minced garlic to the skillet and cook for 30 seconds until fragrant.
5. 5Pour in white wine, scraping up browned bits, then add chicken broth, lemon juice, and capers.
6. 6Return veal to the skillet and simmer for 2-3 minutes until sauce thickens slightly.
7. 7Taste and adjust seasonings as needed, then garnish with fresh parsley and serve immediately.

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