This easy weeknight dish can also be made with thinly sliced chicken cutlets.  Serve with a side of orzo or rice.

Ingredients

• Olive oil
• 2 tablespoons butter, divided
• 6 thinly sliced veal cutlets
• 1/2 cup flour, mixed with 1/2 teaspoon salt and black pepper
• 1/2 cup white wine
• 1 cup chicken stock
• 1 lemon
• 2 tablespoons capers
• salt and pepper

Directions

Set large frying pan over the stove and slick with olive oil and add 1 tablespoon butter.  Bring to medium heat.  Meanwhile, add the flour to a plate and dredge the veal in the flour.  Shake off cutlet and add to the pan, but don't overcrowd. Brown on each side and remove to a plate. Repeat until each cutlet has been browned.

Add wine to the pan and cook down for a few minutes.  Meanwhile, slice lemon in half and juice half of the lemon into the pan.  Slice the other half into thin rounds. Add to pan along with chicken stock and another pat of butter.  Cook until reduced and thickened a bit.  Add the capers and add the veal to the pan just to warm through.  Plate the veal and spoon sauce over the top.