Veal Scallopini Piccata
Ingredients
- 2 lb. (about 12) veal cutlets, also called scaloppine, pounded until 1/4″ thick
- Kosher salt and freshly ground black pepper, to taste
- 1⁄2 cup flour
- 4 Tbsp. unsalted butter
- 2 Tbsp. olive oil
- 1⁄2 cup dry white wine
- 1 1⁄4 cups chicken stock
- 1 lemon, thinly sliced
- 1 Tbsp. fresh lemon juice
- 1⁄4 cup capers, drained
- 2 Tbsp. chopped parsley
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