Veal Picatta with Capers

• 1 pound veal cutlets Salt and freshly ground pepper
• 1/4 cup all-purpose flour
• 2 tablespoons unsalted butter
• 1 tablespoon olive oil
• 1/2 cup chicken broth
• 2 tablespoons fresh lemon juice
• 1 tablespoon fresh-leaf parsley

Instructions

Place the veal cutlets between two sheets of plastic wrap. With a meat pounder or mallet, pound to a 1/4-inch thickness. Sprinkle the meat with salt and pepper. Spread the flour on a plate. Dredge the cutlets in the flour and shake off the excess. Coat only enough cutlets that will fit in the pan at one time without crowding. Melt 1 tablespoon of the butter with the olive oil in a large skillet over medium heat. Add to the pan and brown the cutlets on both sides. Transfer then to a plate. Keep warm. Repeat with the remaining veal. When all the cutlets are browned, pour the chicken broth into the pan. Cook over high heat, scraping the bottom of the pan, until the liquid is slightly thickened. Stir in the capers, lemon juice, and parsley. Remove from the heat and swirl in the remaining 1 tablespoon butter. Pour the sauce over the veal and serve immediately.

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