Veal Piccata

Instructions

1. Alright, first let’s season those veal cutlets with a bit of salt and black pepper. You want to give them a nice sprinkle all over, just enough to smell divine.
2. Next, take your flour and spread it on a plate. Dredge each veal cutlet through the flour, making sure they’re nicely coated, then give them a gentle shake to remove any excess flour.
3. Now, grab a large skillet. You want to heat the olive oil and one tablespoon of butter over medium-high heat. Once the butter is melted and sizzling a bit, it’s time for the veal.
4. Cook the veal cutlets in the skillet, just a couple of minutes per side. You want them to be golden brown and lovely. Depending on the size of your skillet, you may have to do this in batches, so be patient.
5. Once the veal is done, transfer it to a plate and keep it warm. Tent it with some foil if you like.
6. Now, it’s time to add the white wine to the skillet. See all those lovely brown bits at the bottom? The wine’s going to help us scrape them up. Let it reduce for a minute or two.
7. Add the chicken stock and lemon juice to the skillet. Stir it around gently and let it come to a simmer.
8. Throw in the capers and the rest of the butter. Stir until the butter melts into the sauce, making it shiny and beautiful.
9. Place the veal back into the skillet, turning it to coat each piece with the sauce. Let it cook for just another minute so everything mingles together nicely.
10. Finally, sprinkle the chopped parsley over the veal. Serve it with lemon slices on the side for that extra touch of freshness.