Lemon And White Wine Veal Scaloppini

• 4 None veal cutlets, thinly halved
• 2 tbsp flour, seasoned with salt and pepper, to dust
• 2 tbsp butter
• 2 tbsp olive oil
• 2 tbsp baby capers, rinsed
• 2 None drained anchovy fillets, chopped
• 3/4 cup dry white wine
• 1/4 cup chicken stock
• 1/3 cup heavy cream
• 1 None lemon, peel finely grated and lemon juiced
• 2 tbsp chopped parsley
• None None Sauteed asparagus and zucchini, to serve

1. Dust veal in flour, shaking off excess. Heat butter and oil in a large skillet on high heat. Cook veal for 1 min each side, until golden. Remove from pan.
2. Saute capers and anchovies in same pan for 1 min. Add wine to pan to deglaze. Stir in stock and simmer 2 mins.
3. Add cream, lemon peel and juice, and half the parsley; bring to a simmer. Return veal to pan, spooning sauce over to coat. Simmer for 1-2 mins. Season to taste. Sprinkle with remaining parsley. Serve with sauteed asparagus and zucchini.

veal cutlets, flour, butter, olive oil, baby capers, anchovy, white wine, chicken stock, heavy cream, lemon, parsley, zucchini

Taken from recipes-plus.com/api/v2.0/recipes/36165 (may not work)