| Directions: |
1. Combine flour, salt and pepper; dip pounded veal on both sides to coat lightly. Shake off excess.
2. Heat 2 tablespoons butter with the olive oil in a large skillet. Saute garlic and shallots. Add veal, saute 3 minutes on each side or until golden brown and tender. Remove from skillet and keep warm in slow oven.
3. Squeeze 2 tablespoons juice from lemon. Thinly slice the other lemon. Add to the pan drippings the remaining two tablespoons butter, lemon juice, lemon slices, wine, and capers. Heat and stir, scraping the flavorful brown bits from the bottom of the pan. Return veal to pan and heat, spooning sauce over for about 1 minute.
4. Serve on heated platter; spoon lemon slices and capers over veal.
Serves 4.
NOTES: If using chicken, pound one side only. And for questions about this recipe, or for ideas about side dishes to serve with the veal, go to www.defazioscatering.com. Joe Defazio will be glad to help you! |