Veal Piccata (Veal in Lemon Sauce)

Serves 4

Ingredients

2 medium lemons

1½ pounds thin-sliced veal cutlets,* cut from the leg

Kosher salt and freshly ground black pepper

 1/2 cup all-purpose flour

 4 tablespoons unsalted butter, divided

2 tablespoons extra virgin olive oil

1/2 cup dry white wine

1½ cups low-sodium chicken broth

1/4 cup drained capers, optional

A few sprigs parsley for garnish, optional

Preparation

1. Thinly slice one lemon; set aside; cut second lemon in half; squeeze juice from both halves and set aside. Season cutlets on both sides with salt and pepper. 
2. Stir the flour, ½ teaspoon salt and ¼ teaspoon black pepper in a pie plate. Dredge cutlets in flour mixture, shaking off excess.
3. In a medium skillet over medium-high heat, heat 2 tablespoons of the butter and the olive oil until butter is bubbling.
4. Add veal, in batches (for best browning, don’t crowd the skillet) and cook, about 3 minutes per side, turning cutlets over once as they become golden brown. Remove cutlets and arrange on a serving platter. 
5. Add the wine to the skillet and cook, scraping the bottom of the pan with a wooden spoon to get up all the browned bits, until the wine is reduced by half. Stir in the broth, lemon juice, the remaining 2 tablespoons butter, and if desired, the capers; cook until heated through.
6. Arrange lemon slices over the cutlets and pour pan sauce over all. Add parsley sprigs to platter, if desired. Serve hot.

* Thinly sliced chicken breast cutlets, turkey cutlets or pork cutlets can be used in place of veal.