Veal Scaloppine with Lemon and Capers

Ingredients

• Veal cutlets (4 pieces, about 1/4 inch thick)
• All-purpose flour (1/2 cup)
• Salt (1 teaspoon, divided)
• Black pepper (1/2 teaspoon, freshly ground)
• Olive oil (2 tablespoons)
• Unsalted butter (3 tablespoons, divided)
• Chicken broth (1 cup)
• Lemon juice (1/4 cup, freshly squeezed)
• Capers (2 tablespoons, drained and rinsed)
• Fresh parsley (2 tablespoons, chopped (for garnish))

Instructions

1. Place the veal cutlets between two sheets of plastic wrap. Using a meat mallet, gently pound them until they are about 1/4 inch thick for even cooking and tenderness.
2. In a shallow dish, whisk together the flour, 1/2 teaspoon of salt, and black pepper.
3. Dredge each veal cutlet in the flour mixture, ensuring they are evenly coated. Shake off any excess flour.
4. In a large skillet, heat 2 tablespoons of butter and 1 tablespoon of olive oil over medium-high heat until hot and shimmering.
5. Add the veal cutlets to the skillet in a single layer, cooking for about 2-3 minutes on each side, or until they are golden brown and cooked through. Remove the cutlets from the skillet and set aside on a plate.
6. In the same skillet, add the remaining 1 tablespoon of butter, the remaining 1 tablespoon of olive oil, lemon juice, chicken broth, and capers. Stir well and bring to a simmer, cooking for 2-3 minutes until the sauce slightly thickens.
7. Return the veal cutlets to the skillet, spooning the sauce over them. Cook for an additional 1-2 minutes to allow the flavors to meld.
8. Garnish with freshly chopped parsley and serve hot, drizzling extra sauce over the cutlets.