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Herbed Veal Piccata

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  Veal cutlets 1 1⁄2 Pound
  Salt 1 Teaspoon
  Pepper 1⁄4 Teaspoon
  Flour 1⁄4 Cup (4 tbs)
  Butter 2 Tablespoon
  Olive oil 2 Tablespoon
  Dry white wine 1⁄2 Cup (8 tbs)
  Chicken stock/Reduced-sodium canned broth 1 Cup (16 tbs)
  Fresh lemon juice 3 Tablespoon
  Capers 2 Tablespoon, drained, rinsed
  Finely chopped fresh parsley 1 Tablespoon

1. Pound veal cutlets between two sheets of wax paper or plastic wrap to 1/4-inch thickness. Cut each cutlet in half. Season veal pieces with 3/4 teaspoon salt and lA teaspoon pepper. Dust lightly with flour; shake off excess.
2. In a nonreactive large frying pan, melt 1 tablespoon butter with 1 tablespoon olive oil over medium heat. Add as many veal pieces as will fit in pan without crowding and cook 2 minutes on each side, or until lightly browned. Remove veal to a warmed platter; cover with foil to keep warm. Repeat with remaining veal, adding remaining butter and oil as needed.
3. Add wine to pan and bring to a boil, scraping up browned bits from bottom of pan. Add stock and boil to reduce liquid to 3/4cup, 4 to 5 minutes.
4. Add lemon juice and capers to pan and cook 1 minute. Return veal to pan and heat through, about 1 minute. Season with remaining 1/4 teaspoon salt and garnish with parsley. Serve immediately.

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