Preparation Steps
1
Season veal scaloppine with salt and pepper, then dust with flour.
2
In a skillet add the butter and the vegetable oil, and heat over medium-high.
3
Saut the scaloppine 2-3 minutes on one side.
4
Flip the scaloppine over and saut the other side 1-2 minutes with the pan covered.
5
Transfer the scaloppine to a warmed platter; pour off the fat from the pan.
6
Deglaze pan with wine and add minced garlic.
7
Cook until garlic is slightly brown and liquid is nearly evaporated, about 2 minutes.
8
Add broth, lemon juice and capers.
9
Return veal scaloppine to pan and cook on each side for 1 minute.
10
Transfer to a warm plates.
11
Finish sauce with butter and lemons.
12
Once butter melts, pour sauce over veal.
13
Garnish with chopped fresh parsley and serve.