Veal piccata

Ingredients

• 1/4 cup all-purpose flour
• 1/2 teaspoon salt
• 4 veal scallops, each about 1/8 inch thick
• 1 tablespoon olive oil
• 1 tablespoon butter
• 1/2 cup white wine
• 2 tablespoons lemon juice
• 1 teaspoon drained bottled capers
• 2 tablespoon unsalted butter
• 1 teaspoon minced fresh parsley leaves

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Preparation

• Place each peace of veal between plastic wrap and beat lightly with meat tenderizer.
• In a shallow dish stir together the flour and the salt. Coat the veal with flour mixture, 1 piece at a time, shaking off the excess.
• In a large non-stick skillet heat the oil and butter over medium-high heat and sauté the veal for 1 minute, or until it is pale golden.
• Turn the veal and sauté it for 30 seconds more. Transfer the veal to a platter and keep it warm, covered.
• Add to the skillet the wine, the lemon, and the capers and simmer the mixture for 1 minute.
• Swirl in the butter and the parsley and pour the sauce over the veal.
• Serve veal over Angel Hair Pasta.