Tender veal scaloppine dredged in flour and sautéed in butter get a boost of brightness from a simple pan sauce made with white wine and a generous squeeze of lemon.
Yield: serves 6
2 lb. (about 12) veal cutlets, also called scaloppine, pounded until 1/4" thick
Kosher salt and freshly ground black pepper, to taste
1⁄2 cup flour
4 tbsp. unsalted butter
2 tbsp. olive oil
1⁄2 cup dry white wine
1 1⁄4 cups chicken stock
1 lemon, thinly sliced
1 tbsp. fresh lemon juice
1⁄4 cup capers, drained
2 tbsp. chopped parsley
Season veal with salt and pepper and dredge in flour, shaking off excess. Heat 2 tbsp. butter and oil in a 12" skillet over medium-high heat. Working in batches, add veal, and cook, turning once, until golden brown, about 3 minutes. Transfer to a serving platter, and set aside.
Add wine to skillet, and cook, scraping bottom of pan until reduced by half, about 3 minutes. Add stock and lemon slices, and bring to a boil; cook until reduced by half, about 8 minutes. Add remaining butter, juice, capers, and parsley, and season with salt and pepper. Pour sauce over veal and serve immediately.