Veal Cutlets

Veal Cutlets – Picatta Al Limone

1 pound veal cutlets

Salt and freshly ground pepper

1/4 cup all-purpose flour

2 tablespoons unsalted butter

1 tablespoon olive oil

1/2 cup of chicken broth

2 tablespoons rinsed and chopped capers (optional)

1 tablespoon fresh lemon juice

1 tablespoon chopped fresh Italian parsley

Place the veal cutlets between two sheets of plastic wrap. With a meat pounder or mallet, pound to a 1/4-inch thickness. Sprinkle the meat with salt and pepper.

Spread the flour on a plate. Dredge the cutlets in the flour and shake off the excess. Coat only enough cutlets that will fit in the pan at one time without crowding.

Melt 1 tablespoon of the butter with the oil in a large skillet over medium heat. Add to the pan and brown the cutlets on both sides. Transfer them to a plate. Keep warm. Repeat with remaining veal.

When all of the cutlets are browned, pour the chicken broth into the pan. Cook over high heat, scrapping the bottom of the pan, until the liquid is slightly thickened. Stir in the capers, lemon juice, and parsley. Remove from the heat and swirl in the remaining 1 tablespoon butter. Pour the sauce over the veal and serve immediately.

Serves 4.

News Cafe, Washington