Veal Piccatas

• 8 veal scaloppine
• salt
• pepper
• all purpose flour
• 2 tablespoons unsalted butter
• 2 tablespoons vegetable oil
• 1/4 cup dry white wine
• 1 teaspoon minced garlic
• 1/2 cup chicken broth
• 2 tablespoons fresh lemon juice
• 1 tablespoon capers drained
• 2 tablespoons unsalted butter
• lemon slices Fresh, optional
• fresh parsley Chopped

1. Season veal scaloppine with salt and pepper, then dust with flour. In a skillet add the butter and the vegetable oil, and heat over medium-high.
2. Saute the scaloppine 2-3 minutes on one side. Flip the scaloppine over and saute the other side 1-2 minutes with the pan covered. Transfer the scaloppine to a warmed platter; pour off the fat from the pan.
3. Deglaze pan with wine and add minced garlic. Cook until garlic is slightly brown and liquid is nearly evaporated, about 2 minutes.
4. Add broth, lemon juice and capers. Return veal scaloppine to pan and cook on each side for 1 minute. Transfer to a warm plates.
5. Finish sauce with butter and lemons. Once butter melts, pour sauce over veal.
6. Garnish with chopped fresh parsley and serve.

veal scaloppine, salt, pepper, flour, unsalted butter, vegetable oil, white wine, garlic, chicken broth, lemon juice, capers, unsalted butter, lemon slices fresh, parsley

Taken from www.yummly.com/recipe/Veal-Piccatas-1676466 (may not work)