Scaloppine Di Vitello All'agro

Recipe Ingredients

2 lbs	908g / 32oz	Veal scaloppine
1/2 cup	31g / 1.1oz	All-purpose flour
		Salt and freshly ground
		Pepper to taste
1/4 cup	49g / 1.7oz	Butter
1 tablespoon	15ml	Olive oil
2		Lemons - juice of
3 tablespoons	45ml	Chopped parsley
2		Garlic cloves - chopped
2 tablespoons	30ml	Capers

Recipe Instructions

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.

Source:
N. Kolpas

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