2 lbs. veal scaloppine
1 tbsp. olive oil
Juice of 2 fresh lemons
2 cloves garlic, chopped
1/2 c. all-purpose flour
1/4 c. butter
3 tbsp. chopped parsley
2 tbsp. capers

Place scaloppine between 2 pieces of waxed paper and pound until thin. Use a sliding motion so meat will stretch more than flatten. (Do not use straight up and down type motion.)

Place meat on aluminum foil. Cover meat lightly with flour and sprinkle with salt and pepper. Melt approximately 1/4 cup of butter and the olive oil in a large skillet; add the veal when butter starts to foam. Cook on high heat until browns (1-2 minutes); should still be pink inside.

Put veal on a large warm platter and add a little lemon juice and butter to skillet. Deglaze the skillet by stirring the mixtures well (meat juices). Stir in the garlic, parsley and capers. Taste to adjust the sauce for seasoning and spoon over the scaloppine. Yield: 4-6 servings.