Veal Scaloppine With Lemon And Capers Recipe

• 1/4 c. flour
• 1/4 teaspoon black pepper
• 8 veal scallops (1 lb.)
• 3 tbsp. extra virgin olive oil
• 1/2 c. beef broth
• 2 tbsp. lemon juice
• 2 tbsp. capers, liquid removed

1. Combine flour and pepper on a plate.
2. Press veal pcs into mix to coat.
3. Shake off excess.
4. In heavy skillet, brown veal in extra virgin olive oil about 1 minute on each side; don't over cook.
5. Transfer meat to platter.
6. Add in broth to the skillet, scraping up browned bits on bottom.
7. Cook till slightly reduced and thickened, about 1 minute.
8. Stir in lemon juice and capers.
9. Return meat to pan to heat through.
10. Nice served with noodles.
11. Serves 4.

flour, black pepper, veal, extra virgin olive oil, beef broth, lemon juice, capers

Taken from cookeatshare.com/recipes/veal-scaloppine-with-lemon-and-capers-30155 (may not work)