Tender veal cutlets in a bright lemon-caper butter sauce. A refined Italian dish that comes together in under 20 minutes.
Pound veal cutlets thin (about 5mm). Season with salt and pepper.
Dredge lightly in a thin coating of flour if desired.
Heat olive oil and half the butter in a skillet over medium-high heat.
Cook veal 2 minutes per side until golden. Remove and set aside.
Add chicken broth and lemon juice to the pan. Simmer 3 minutes to reduce.
Stir in remaining butter and parsley. Return veal to the pan.
Serve immediately with lemon slices on top.
Nutritional data: CIQUAL (ANSES, France) cross-referenced with USDA FoodData Central.