Very Good Veal Piccata

• 1 lb veal scallopini
• 12 cup flour
• 2 tablespoons olive oil
• 2 tablespoons unsalted butter
• 14 cup dry white wine
• 2 tablespoons drained capers
• 2 garlic cloves, minced
• 1 lemon, juice of
• salt and pepper

1. Dredge veal lightly in flour then salt and pepper each piece.
2. In large skillet, heat butter and olive oil.
3. Turn temperature to high and saute veal until lightly brown about 1 minute on each side.
4. Remove to plate and cover to keep warm.
5. Saute garlic over medium heat in same pan as veal was cooked in, add wine and lemon juice and bring to boil making sure to get all drippings on bottom of pan.
6. Add a little parsley if you like and pour the sauce over the veal.

veal scallopini, flour, olive oil, unsalted butter, white wine, capers, garlic, lemon, salt

Taken from www.food.com/recipe/very-good-veal-piccata-292821 (may not work)