Veal With Lemon And Caper Sauce

• 8 None veal cutlets (3 oz each)
• None None Flour, for dusting
• 3 tbsp butter
• 1 clove garlic, crushed
• 1/2 cup white wine
• 1/2 cup chicken stock
• 2 tbsp drained baby capers
• 1 tbsp lemon juice
• 2 tbsp finely chopped fresh flat-leaf parsley

1. Coat the veal in flour; shake off excess.
2. Heat 2 tbsp of the butter in a large skillet on medium-high heat. Cook the veal, in batches, until lightly browned on both sides. Remove from the pan; cover to keep warm.
3. Heat the remaining butter in the same pan. Cook the garlic, stirring, until fragrant. Add the wine and simmer, uncovered, until reduced by half. Add the stock and simmer, uncovered, until slightly thickened. Return the veal to the pan. Top with capers, lemon juice and parsley; spoon the sauce over the veal.
4. Serve the veal with steamed baby new potatoes and green beans or salad, if desired.

veal cutlets, flour, butter, clove garlic, white wine, chicken stock, baby capers, lemon juice, parsley

Taken from recipes-plus.com/api/v2.0/recipes/37481 (may not work)