- 2 pounds veal scaloppini
- 1 cup all-purpose flour
- Salt and freshly ground black pepper
- Olive oil and butter, equal amounts, enough to coat the skillet, plus 1 tablespoon
- 1 1/2 cups chicken stock
- 1/2 lemon, juiced, plus 1/2 lemon thinly sliced, for garnish
- Chopped parsley leaves, for garnish
Pour the flour mixture on a plate, and season with salt and pepper. Dredge the scaloppini in the flour and shake off the excess, set aside. Melt butter and olive oil together in a skillet over medium fire. Add scaloppini to skillet and brown on both sides. Set aside until all the veal has been cooked. After the veal has been removed from the pan, add the chicken stock to the pan over high heat and scrape the bottom of the pan to loosen the brown bits. Cook until the liquid has thickened. Straining the liquid may be necessary to remove the larger pieces of the scrapings. Add 1 tablespoon of butter, capers, lemon juice and parsley to sauce. Stir over a high heat about 5 minutes. Pour sauce over the veal. Garnish with sliced lemons and serve.
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