4 veal cutlets, pounded thin
Salt
Lemon pepper
Flour, for dredging
4 tablespoons extra-virgin olive oil
2 teaspoons minced garlic
1 cup white wine
1/4 cup lemon juice
2 tablespoons capers
2 tablespoons butter
1/4 cup finely chopped parsley leaves
Lemon slices and parsley sprigs, for garnish

Season the veal with salt and lemon pepper and then dredge in flour. Pat off excess flour. In a

large frying pan, heat olive oil over medium-high heat. Saute veal cutlets for 2 minutes per side and remove
to plate. Add garlic to pan and saute for 1 minute. Add wine, lemon juice, and capers and bring to boil; cook
until reduced by half. Return to a simmer and stir in butter and parsley until butter has melted and is
incorporated into sauce. Return veal cutlets to pan and coat with sauce. Transfer to serving plate and top
with any remaining sauce. Garnish with lemon slices and parsley sprigs.