Preparation:
Pound veal slices to a uniform 1/4' thickness with a meat mallet. Heat oil and half the butter in skillet over a medium-high heat. Coat veal in flour and brown both sides in the hot skillet. Transfer to a warm platter and season with salt and pepper. Remove skillet from heat, add lemon juice, capers, parsley and remaining butter. Stir. Briefly warm sauce to medium heat. Pour sauce over veal on warm platter. Garnish with lemon slices and serv |
