Piccatina Di Vitella

• 8 to 10 veal scaloppine
• 1/4 c. flour
• 1/4 c. Progresso bread crumbs
• 8 Tbsp. butter
• 1/3 c. olive oil
• 1/4 c. white dry wine
• 1 Tbsp. medium capers
• 1 lemon
• 1/2 Tbsp. chopped fresh parsley
• 1/2 tsp. dry mustard
• 1 tsp. rubbed sage
• salt and pepper
• 1 Tbsp. grated Locatelli Romano cheese

1. Dust each veal scaloppine lightly with flour and bread crumbs. Heat oil in large pan.
2. In a single layer, saute veal quickly on both sides.
3. Remove to platter.
4. Melt butter in the pan over low heat.
5. Return scaloppine and cook for 5 minutes. Season with salt, pepper and dry mustard. Add wine, cooking until it evaporates, about 4 minutes. Add lemon juice, capers, sage and parsley; sprinkle with grated cheese. Cook another 5 minutes. Serve each portion with remaining juices drizzled on top.

veal scaloppine, flour, progresso bread crumbs, butter, olive oil, white dry wine, capers, lemon, parsley, dry mustard, sage, salt, romano cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=650240 (may not work)