6 to 8 veal cutlets
1/2 tsp. salt
1/8 tsp. pepper
1/3 c. flour
1 tbsp. butter
1 tbsp. olive oil
2 tbsp. butter
2 tbsp. lemon juice
1/4 c. chicken broth
1 tbsp. capers
1 tbsp. chopped parsley

Coat the veal cutlets in 1/3 cup flour, salt and pepper. In frying pan heat 1 tablespoon of butter and 1 tablespoon olive oil. Cook veal for 1 minute on each side. Then transfer veal to warming dish. In the same pan, add 2 tablespoons butter, 2 tablespoons lemon juice, 1/4 cup chicken broth and cook 1 minute. Then add 1 tablespoon capers and 1 tablespoon chopped parsley. Mix together and serve over veal.

6 servings.