Veal Scallopini

Instructions

1. Prepare the veal
   Place the veal cutlets between two sheets of plastic wrap and gently pound to 1/4-inch thickness using a meat mallet. Season both sides with salt and pepper.
2. Dredge the cutlets
   Place the flour in a shallow dish. Lightly dredge each veal cutlet in flour, shaking off any excess. Set aside on a plate.
3. Cook the veal
   Heat 1 tablespoon of butter and the olive oil in a large skillet over medium-high heat. When hot, add the veal cutlets (working in batches if necessary to avoid overcrowding) and cook for 2-3 minutes per side until golden brown. Transfer to a warm plate and cover loosely with foil.
4. Prepare the sauce
   In the same skillet, add the white wine and scrape up any browned bits from the bottom of the pan. Let the wine reduce by half, about 2 minutes. Add the lemon juice and capers, then swirl in the remaining 2 tablespoons of butter until melted and the sauce is slightly thickened.
5. Finish the dish
   Return the veal to the skillet, spooning the sauce over the cutlets. Cook for another minute to warm through. Transfer to serving plates, drizzle with the remaining sauce, and garnish with chopped parsley and lemon slices.