Classic Veal Scaloppine

• 8 None veal schnitzels (about 1 3/4 lbs)
• 1/4 cup all-purpose flour
• 2 tbsp olive oil
• 2 tbsp butter
• 2 tbsp lemon juice
• 1/4 cup dry white wine
• 1 clove garlic, peeled and crushed
• 3/4 cup chicken stock
• 2 tbsp capers, rinsed, drained
• 1/4 cup flat-leaf parsley, coarsely chopped

1. Coat the veal in the flour and shake off the excess. In a large frying pan, heat the oil and butter over a medium heat for about 1 min and cook the veal, in batches, for about 2-4 mins or until cooked to desired doneness. Remove from the pan and cover to keep warm.
2. Add the juice, wine and garlic to the pan and bring to a boil. Reduce heat and simmer, uncovered, for about 3-5 mins or until the liquid is reduced by half. Add the stock and simmer, uncovered, for about 5 mins. Remove the pan from the heat and stir in the capers and parsley. Season to taste.
3. Serve the veal topped with the sauce.

veal, allpurpose, olive oil, butter, lemon juice, white wine, clove garlic, chicken stock, capers, flatleaf parsley

Taken from recipes-plus.com/api/v2.0/recipes/28043 (may not work)