Ingredients:
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Directions:
In a large heavy-gauge non-aluminum skillet, heat half of the butter and half of the oil over medium-high heat.
Put flour in a pie pan and dredge each cutlet lightly, shaking off excess.
When butter foams, add veal to pan and quickly sauté about 1 minute per side. Transfer veal to platter as they are cooked and keep warn in 200-degree oven if needed.
Add white wine and lemon juice to skillet, stirring up any browned bits clinging to the bottom of the pan. Add tomato paste and capers, whisking until blended. Pour sauce over veal, sprinkle with parsley and garnish with lemon slices. |
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