Veal Scallopine with Capers & Lemon


1 pound veal scaloppine
1/4 teaspoon salt
1/4 teaspoon pepper
4 tablespoons flour
3 tablespoons vegetable oil
4 tablespoon butter
1/2 cup white wine
4 tablesppons drained capers
2 tablespoons lemon juice
1 1/4 cups Chicken Stock


Serves 4

Pound the veal slices lightly, sprinkle with salt and pepper and dust with flour. Pour the oil and 1 tablespoon of the butter into a large nonstick saute pan and cook over medium heat until the oil starts sizzle. The oil must be hot in order to seal the meat's juices in. Add the veal slices and cook 30 seconds on each side. Don't cook any longer or the veal will be tough. Remove the veal from the pan and pour off the oil.

Place the pan on high heat, deglaze with the wine and reduce by half, 4-5 minutes. Add the capers, lemon juice and chicken stock and bring to a boil for 2 minutes. Return the meat to the pan and reheat it in the sauce for 1 minute. Transfer the meat to a serving platter. Add the remaining butter to the sauce, turn off the heat, and stir to incorporate the butter. Pour the hot sauce over the veal and seve.

Chef's Tip:

For a thicker sauce, soften the 3 tablespoons of butter and combine it with 1 1/2 tablespoons of the flour used to dust the meat. In the last step, do not turn off the heat when you add the butter/flour mixture. Stir well with a wooden spoon for 1 to 2 minutes, until the suce thickens. Add 2 teaspoons of chopped parsley for a bit of color.

The thickness of the sauce will be determined by the amount of the flour/butter mixture you use.