Veal Piccata with Lemon and Capers
| Yield: | 4 Servings |
| Categories: | Veal |
| 2 | tb | Butter, unsalted; room temp |
| 2 1/2 | tb | Butter, unsalted; chilled & cut into pieces |
| 2 | tb | Olive oil |
| 1 | lb | Veal scaloppine, pounded very thin (1/16") |
| Salt; to taste | ||
| Pepper, white | ||
| 1/4 | c | Lemon juice |
| 2 | ts | Capers; drained |
| 2 | ts | Parsley, fresh; chopped |
| Lemon slices; for garnish |
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