4 white veal, thin sliced, scallopini style - pound thin
flour spread on a plate, seasoned with salt & pepper, garlic powder
1 tablespoon olive oil
1 tablespoon butter
1/4 cup white wine
1 tablespoon fresh lemon juice
1 T. capers
Salt and freshly ground black pepper, to taste
1 Tbl. fresh flat leafed parsley & sage leaf
Flatten the veal sts so they are relativly the same thickness, about 1/4 inch thick. You can use a meat hammer or pounder if you have one. If not, try a rolling pin.
Coat both sides of the veal in the seasoned flour.
Heat the butter and olive oil in a sauté pan over medium-high heat.
Sauté the veal for about 1-2 minutes each side.
Remove and set aside.
Deglaze the pan with the wine and lemon juice, loosening all of the browned bits stuck to the pan.
Bring to a boil, add capers, return the veal to the pan briefly coating each side with sauce and warming through.
Season with salt and pepper to taste, add the finely chopped parley and sage leaf.
Plate along with your sides, add any extra sauce and serve immediately.