Ingredients

• 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

Instructions

1. 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.
2. 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.