Ingredients: 8 veal scaloppine,Salt and Pepper,All-purpose flour,2 Tbsp unsalted butter,2 Tbsp vegetable oil,¼ cup dry white wine,1 tsp minced garlic,½ cup chicken broth,2 Tbsp fresh lemon juice,1 Tbsp capers, drained,Chopped fresh parsley
Instructions:
- Season veal scaloppine with salt and pepper, then dust with flour. In a skillet add the butter and the vegetable oil, and heat over medium-high.
- Saut the scaloppine 2-3 minutes on one side. Flip the scaloppine over and saut the other side 1-2 minutes with the pan covered.
- Transfer the scaloppine to a warmed platter; pour off the fat from the pan.
- Deglaze pan with wine and add minced garlic. Cook until garlic is slightly brown and liquid is nearly evaporated, about 2 minutes.
- Add broth, lemon juice and capers. Return veal scaloppine to pan and cook on each side for 1 minute.
- Transfer to a warm plates.
- Finish sauce with butter and lemons. Once butter melts, pour sauce over veal.
- Garnish with chopped fresh parsley and serve.
