Veal Piccata

Instructions

1. Prepare the veal
   Ensure the veal cutlets are pounded to an even 1/8-inch thickness. If your butcher hasn't done this, place them between sheets of plastic wrap and use a meat mallet to gently pound them thin. Pat the cutlets dry with paper towels.
2. Season and coat the veal
   In a shallow dish, combine the flour, salt, and pepper. Dredge each veal cutlet in the seasoned flour, shaking off any excess. Place the coated cutlets on a wire rack and let them rest for 5 minutes to allow the coating to adhere.
3. Cook the veal
   In a large skillet over medium-high heat, melt 1 tablespoon of butter with the olive oil. When the foam subsides, add the veal cutlets (working in batches if necessary to avoid overcrowding). Cook for 2 minutes per side until golden brown. Transfer to a warm plate and cover loosely with foil.
4. Make the piccata sauce
   In the same skillet, add the white wine and scrape up any browned bits from the bottom of the pan. Bring to a simmer and reduce by half, about 2 minutes. Add the lemon juice and capers, and continue to simmer for another minute.
5. Finish the sauce
   Reduce heat to low and add the remaining 2 tablespoons of butter, swirling the pan until the butter is melted and the sauce is slightly thickened. Taste and adjust seasoning if necessary.
6. Serve
   Return the veal cutlets to the skillet and spoon the sauce over them. Heat gently for 1 minute. Transfer to serving plates, spoon additional sauce over each cutlet, and sprinkle with fresh parsley. Garnish with lemon slices and serve immediately.