1 1/2 lb. veal, pounded thin
1/4 c. butter
Flour, seasoned with salt, pepper, paprika & garlic salt
2 tsp. capers
1/4 c. brandy

Put veal pieces in flour and brown lightly in a frying pan with the 1/4 cup butter. Saute each piece 2 to 3 minutes. Remove and place on a platter. When all meat is browned add capers to the pan juices. Add brandy and ignite to burn off the alcohol. Heat sauce and pour over veal pieces.