Scaloppine di Vitello ai Capperi -- Veal Cutlets with Capers

• 2 lb. veal cutlets, sliced thin (1/4-inch thick) and pounded lightly
• Flour
• 1 cup dry white wine
• 2 lg. lemons, juice of
• Olive oil
• 2 tbsp. capers, finely minced
• 4 tbsp. fine minced parsley
• Salt and pepper, to taste

1. Have the cutlets cut thin ( 1/4 inch), and pound them lightly yourself at home.
2. Pat dry with paper towels.
3. Add flour to a plastic bag, then place the cutlets in the bag and shake it vigorously to coat the cutlets.
4. Shake off the excess flour.
5. Set the meat aside.
6. Heat the olive oil in a saute pan; when it begins to shimmer, brown the cutlets, in batches.
7. Do this quickly and do not over cook the cutlets or they will toughen.
8. As you brown them transfer them to a heatproof dish and keep them warm in the oven.
9. Pour the wine and lemon juice into the pan and cook, scraping up the browned bits in the pan.
10. Stir in the capers and parsley and cook for about 1-2 minutes.
11. Season with salt and pepper to taste.
12. Pour the sauce over the veal and serve immediately.

veal cutlets, flour, white wine, lemons, olive oil, capers, parsley, salt

Taken from www.foodgeeks.com/recipes/18809 (may not work)