You are here  Herbed Veal Piccata  admin's picture   Veal
cutlets 1 1⁄2 Pound   Salt 1 Teaspoon   Pepper 1⁄4 Teaspoon  
Flour 1⁄4 Cup (4 tbs)   Butter 2 Tablespoon   Olive oil 2
Tablespoon   Dry white wine 1⁄2 Cup (8 tbs)   Chicken
stock/Reduced-sodium canned broth 1 Cup (16 tbs)   Fresh lemon
juice 3 Tablespoon   Capers 2 Tablespoon, drained, rinsed  
Finely chopped fresh parsley 1 Tablespoon  1. Pound veal cutlets
between two sheets of wax paper or plastic wrap to 1/4-inch
thickness. Cut each cutlet in half. Season veal pieces with 3/4
teaspoon salt and lA teaspoon pepper. Dust lightly with flour;
shake off excess. 2. In a nonreactive large frying pan, melt 1
tablespoon butter with 1 tablespoon olive oil over medium heat.
Add as many veal pieces as will fit in pan without crowding and
cook 2 minutes on each side, or until lightly browned. Remove
veal to a warmed platter; cover with foil to keep warm. Repeat
with remaining veal, adding remaining butter and oil as needed.
3. Add wine to pan and bring to a boi