Ingredients:

  • 1.5 lbs (680g) Veal Cutlets (scallopine), pounded to ¼-inch thickness
  • 1/2 cup (60g) All-Purpose Flour, seasoned with salt and black pepper
  • 4 tablespoons (56g) Unsalted Butter, divided
  • 2 tablespoons (30ml) Olive Oil
  • 1/2 cup (120ml) Dry White Wine (e.g., Pinot Grigio or Sauvignon Blanc)
  • 1/4 cup (60ml) Fresh Lemon Juice
  • 1/4 cup (60ml) Chicken Broth (low sodium)
  • 2 tablespoons (30g) Capers, drained and rinsed
  • 2 tablespoons Fresh Parsley, chopped
  • Salt and Freshly Ground Black Pepper, to taste
  • Lemon wedges, for serving

Instructions:

  1. Pound the veal cutlets to an even thickness (if needed). Season flour with salt and pepper. Dredge veal in the seasoned flour, shaking off excess.
  2. Heat 2 tablespoons of butter and olive oil in the skillet over medium-high heat. Sauté the veal cutlets in batches (don’t overcrowd the pan), about 2-3 minutes per side, until golden brown and cooked through (internal temperature of 145°F or 63°C). Remove veal from the skillet and set aside.
  3. Add the remaining 2 tablespoons of butter to the skillet. Deglaze the pan with white wine, scraping up any browned bits from the bottom of the pan.
  4. Stir in lemon juice and chicken broth. Bring the sauce to a simmer and reduce slightly, about 2-3 minutes.
  5. Stir in capers and parsley. Season with salt and pepper to taste.
  6. Return the veal to the skillet and spoon the sauce over the cutlets. Serve immediately with lemon wedges.