(by Gloria Bailen)
8 veal cutlets (about 5 oz. each)
kosher salt and freshly ground pepper, to taste
1 c. unbleached flour
2 T. extra virgin olive oil
1/4 c. dry white wine
1/4 c. capers, drained
1/2 c. veal or chicken stock
4 T. unsalted butter
juice of 2 lemons
1/4 c. chopped flat Italian parsley
Place veal cutlets between two sheets of wax paper.
Using a meat mallet (or the bottom of a skillet), pound them (gently) until about 1/8 – 1/4 inch thick.
Season with salt and pepper, and dredge in flour, shaking off excess.
Heat oil in large skillet over high heat.
Add veal, and sauté, turning once, until golden brown, about two minutes on each side. Transfer to a plate, cover with foil, and set aside.
Add wine and capers to skillet, scraping the browned bits at the bottom of pan.
Bring to a boil and reduce by half.
Add stock, and cook until somewhat thickened.
Stir in butter and lemon juice until bubbly.
Add parsley, and salt and pepper to taste.
Pour sauce over veal and serve immediately.