Yield: 4 Servings
|2 tablespoons||Butter, unsalted; room temp|
|2½ tablespoon||Butter, unsalted; chilled & cut into pieces|
|2 tablespoons||Olive oil|
|1 pounds||Veal scaloppine, pounded very thin (1/16\")|
|\N \N||Salt; to taste|
|\N \N||Pepper, white|
|¼ cup||Lemon juice|
|2 teaspoons||Capers; drained|
|2 teaspoons||Parsley, fresh; chopped|
|\N \N||Lemon slices; for garnish|
|\N \N||Food & Wine, February, 1991|
In a large nonreactive skillet, melt 1 tablespoon of the room-temper- ature butter in 1 tablespoon of the oil over high heat. When the fat is very hot, after about 3 minutes, lightly season a few slices of the veal with salt and pepper. Add just enough veal to fit comfortably in the pan and cook until just browned, about 30 seconds per side. Transfer the veal to a large platter. Season and cook the remaining veal in batches, adding the remaining oil and 1 tablespoon room-temperature butter to the skillet as necessary.
When all the veal has been browned, pour the wine into the pan and stir to deglaze, scraping up the browned bits from the bottom. Cook until the wine has reduced by half, about 2 minutes. Add the lemon juice and cook for 30 seconds longer. Remove from the heat and stir in the 2-½ tablespoons chilled butter to make a smooth sauce. Add the capers and season with salt and pepper to taste. Add any accumulated juices from the meat, then pour the sauce over the veal.
Sprinkle the parsley on top, garnish with lemon slices and serve at once.
Note: They note that homemade chicken stock could be used in place of the wine to deglaze the pan.