1 pound (16-ounces) thinly sliced veal cutlets (about 7 to 8 slices of veal)
1/3 cup (44 grams) all-purpose unbleached flour
2 Tbsp. olive oil
3 Tbsp. butter – divided
1/2 cup ( 117.6 grams) white wine
1 Tbsp. capers
2 lemons- juiced
salt and pepper to taste
optional: 1/4 cup (58.8 grams) clear chicken broth
lemon slices, as a garnish

Instructions
Place the veal in one tray and flour in the other.

In a large non-stick skillet, and on medium heat, heat olive oil and 2 tablespoons of butter until butter is melted. Toss in a few capers into the butter and oil mixture.

Dredging Veal Cutlets: Begin by taking each piece of veal, one at a time, and placing it into the flour to coat both sides with flour. Shake off excess flour, and place it into the heated skillet with oil, butter, and capers.

Saute the veal until golden brown around the edges, about 1 to 2 minutes per side. These will cook up quickly, so you may want to lower the heat a little while you are sauteing them in order not to overcook them.

Then transfer the sauteed veal into a nearby dish. Cover them with a sheet of foil wrap to keep them warm.

Continue with the rest of the veal until all of them are sauteed and done.

NEXT, Deglaze the pan. Pour in the white wine and simmer on low heat while you stir the remaining bits on the bottom of the pan.

RETURN all the veal back into the skillet. Add in the lemon juice, and remaining butter and stir until it’s heated through. Optional: pour in the chicken broth for more flavor and additional sauce.

Toss in a few more capers on top. (And, here is where you can add more butter and lemon juice to your preference).

Cover with a lid and simmer on low heat for about 2 minutes. Turn off heat.

Transfer the veal to a serving platter and pour the remaining warm lemon-buttery sauce over the veal, and toss a few more capers over them.

Garnish with some lemon slices on the side and serve immediately.

https://2sistersrecipes.com/