Veal Scallopini with Sage

Instructions

1. Start by seasoning the veal cutlets on both sides with salt and black pepper to taste.
2. Place the flour on a plate and dredge each veal cutlet in the flour, shaking off any excess.
3. In a large skillet, heat the olive oil and 1 tablespoon of butter over medium-high heat until the butter is melted and foamy, but not browned.
4. Add the veal cutlets to the skillet in a single layer. Cook for about 2-3 minutes on each side, until golden brown. Do not overcrowd the pan; cook in batches if necessary. Remove the veal from the skillet and set aside.
5. Lower the heat to medium and add the fresh sage leaves to the skillet. Cook for about 30 seconds, just until fragrant.
6. Pour in the white wine, scraping up any browned bits from the bottom of the skillet with a wooden spoon. Cook for about 2 minutes, or until the wine has reduced by half.
7. Add the chicken broth, lemon juice, and capers to the skillet. Stir to combine.
8. Return the veal cutlets to the skillet, spooning some of the sauce over each piece. Reduce the heat to low and simmer, covered, for about 5 minutes or until the veal is cooked through.
9. Remove the skillet from the heat. Add the remaining tablespoon of butter to the sauce and swirl the skillet until the butter is melted and the sauce is smooth.
10. Transfer the veal to a serving platter, pour the sauce over the top, and garnish with chopped fresh parsley.