Veal Scaloppine Piccata
| Yield: | 4 Servings |
| Categories: | Main Courses, International |
| 1/2 | c | Flour |
| 1 | lb | Veal scallops; trimmed and pounded |
| 4 | tb | Unsalted butter |
| 2 | tb | Olive oil |
| 2 | tb | Lemon juice |
| 1 | tb | Capers; drained |
| 2 | tb | Parsley; minced |
| 1/2 | Lemon (optional);thin sliced | |
| Salt and pepper, to taste |
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