Ingredients:

  • 1.5 lbs veal scallops (680g), about 1/4-inch thick
  • 1/4 cup all-purpose flour (30g), plus more for dusting
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 4 tablespoons unsalted butter (57g), divided
  • 2 tablespoons olive oil (30ml)
  • 1/4 cup dry white wine (59ml) (e.g., Pinot Grigio)
  • 1/4 cup chicken broth (59ml), low sodium
  • 1/4 cup fresh lemon juice (59ml), from about 2 lemons
  • 2 tablespoons capers (30g), drained
  • 2 tablespoons chopped fresh parsley (10g)
  • 1 tablespoon unsalted butter (14g), cold, cut into small pieces

Instructions:

  1. Pound the veal scallops between two sheets of plastic wrap until they are about 1/8-inch thick. Season with salt and pepper.
  2. Lightly dredge the veal in flour, shaking off any excess.
  3. Heat 2 tablespoons butter and olive oil in a large skillet over medium-high heat. Sauté the veal in batches (don't overcrowd the pan!) for about 2-3 minutes per side, until golden brown and cooked through. Remove to a plate and keep warm.
  4. Add the white wine to the skillet and deglaze the pan, scraping up any browned bits. Simmer until reduced by half.
  5. Add the chicken broth and lemon juice to the pan. Bring to a simmer, then stir in the capers and parsley.
  6. Remove the pan from the heat and whisk in the cold butter until the sauce is smooth and glossy.
  7. Return the veal to the pan and spoon the sauce over the cutlets. Serve immediately.