Scaloppine Di Vitello All'agro

Course : Beef
Serves: 6
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2 pounds veal scaloppine
1/2 cup all-purpose flour
1 teaspoon salt and freshly ground
1/2 teaspoon pepper to taste
1/4 cup butter
1 tablespoon olive oil
2 medium lemons -- juice of
3 tablespoons chopped parsley
2 cloves garlic - chopped
2 tablespoons capers

Preparation / Directions:

Place scaloppine between 2 pieces of waxed paper and pound until thin. When pounding meat do not use a straight up-and-down movement. Use a sliding action so meat is stretched more than flattened (I use the edge of a saucer for this). Coat meat lightly with flour. Sprinkle with salt and pepper. Melt 3 tablespoons butter with oil in a large heavy skillet. When butter foams, add veal. Cook over high heat about 1 minute on each side. Veal should be light golden outside and pink inside. Place veal on a warm platter. Add 1 tablespoon butter and lemon juice to skillet. Deglaze skillet by stirring to disolve meat juices attached to bottom of skillet. Stir in parsley, garlic and capers. Taste and adjust sauce for seasoning, then spoon over veal. Serve immediately.

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