Directions 8 steps | 30 Minutes
Prepare the veal. In a bowl, place the flour and season with salt and pepper. Mix until well combined. Lightly coat each piece of veal with seasoned flour.
Cook the veal scallopini. In a large skillet over medium-high heat, heat two tablespoons of butter and one tablespoon of vegetable oil. Once the butter has melted, add the veal cutlets and cook on both sides for 1-2 minutes. Do not overlap the veal and work in batches if necessary. Set the cooked veal aside.
Add the sliced cremini mushrooms and cook until the mushrooms are tender, about 2-3 minutes.
Add the capers to the skillet and let cook for about 30 seconds.
Add the dry wine to deglaze the skillet, scraping up any browned bits.
Add the chicken stock and simmer, stirring occasionally, until the sauce reduces by half.
Whisk in the remaining two tablespoons of butter, lemon juice and finely chopped parsley. Season the sauce with salt and pepper.
Pour the sauce over the veal. Garnish with lemon slices and more fresh parsley. Serve with arugula and buttered pasta. Enjoy!
If using veal cutlets, pound the cutlets into ⅛-inch thick slices.