Lemony Veal Piccata

• 1 pound veal cutlets pounded thin
• 1 x flour, all-purpose
• 1 x salt
• 1 x black pepper
• 3 tablespoons olive oil
• 3 cloves garlic crushed
• 1/2 cup white wine dry
• 1/2 cup chicken broth
• 3 tablespoons capers
• 1 Sm lemon peeled, white removed
• 2 tablespoons butter
• 4 tablespoons parsley leaves fresh

1. Dust the veal with flour.
2. Season with salt and pepper.
3. Saute in the oil until lightly browned, about 2 to 3 min.
4. Remove from pan and keep warm.
5. Pour off any remaining oil add the garlic and saute several seconds.
6. Add wine or sherry and bring to boil.
7. Reduce to 13 cup.
8. Stir in capers and lemon.
9. Return to boil.
10. Swirl in the butter and parsley.
11. Dip the veal slices into the sauce, place on platter and top with remaining sauce.

veal cutlets, flour, salt, black pepper, olive oil, garlic, white wine, chicken broth, capers, lemon, butter, parsley

Taken from recipeland.com/recipe/v/lemony-veal-piccata-39164 (may not work)