This recipe is for approximately 4 people.

• If required pound 1 lbs. of thinly sliced veal with a meat tenderizer. (The veal slices should be about the size of your hand).
• Flour very lightly.
• Melt a stick of butter in a frying pan. Use another stick of butter when needed. Usually you will add this after 1/2 of the veal has been cooked.
• Fry veal until golden brown - 3- 4 minutes on each side.
• Remove from skillet and drain on a paper towel.

Do not CLEAN the skillet, as you want the scrapings.

• Place 3/4 cup of dry white wine, juice of 1 to 2 lemon into the skillet.  (If you want the sauce to be real tart - use 2 lemons).
• Add 2 tablespoons of capers to the sauce.
• Stir the sauce frequently - Blend the flour scrapings into the sauce.
• Cook until wine is reduced approx 1/2 (approx. 5 - 7 minutes).
• Return veal to frying pan.
• Cook in sauce briefly, to warm veal and saturate with sauce.

Serve immediately with some Pasta.

Fettuccine Alfredo is wonderful with this veal dish*.

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