Ingredients:

• 2 veal cutlets

• salt and freshly ground pepper

• ½ cup all-purpose flour

• 3 Tbsp olive oil

• 3 Tbsp unsalted butter

• 2 cloves garlic, thinly sliced

• 2 Tbsp minced shallot

• ¼ cup white wine

• 3 Tbsp lemon juice

• ¼ cup chicken broth

• 2 Tbsp capers, drained

• 2 Tbsp minced parsley

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Procedure:

1. Season the veal on both sides with salt and pepper. Place the flour in a shallow bowl and dredge the veal in it. Shake off the excess.

2. In a large frying pan over medium-high heat, warm 2 Tbsp of the olive oil. Place 2 pieces of veal in the pan and cook, turning once, until browned on both sides, 2 to 3 minutes per side.

3. Transfer to a platter and keep warm under a tent of aluminum foil. Warm the remaining 1 Tbsp oil in the pan and repeat to brown the remaining veal. Place under the foil tent as well.

4. Reduce the heat to medium and melt 1 Tbsp of the butter in the pan. Add the garlic and cook until golden brown, about 30 seconds. Add the wine, lemon juice, and broth, increase the heat to medium-high, and cook until the liquid is slightly reduced, about 5 minutes.

5. Remove the pan from the heat and whisk in the remaining 2 Tbsp butter, the capers, and parsley. Season with salt and pepper.

6. Drizzle the sauce over veal and serve immediately.

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