2 lb of Veal Scaloppine (thinly sliced and butterflied, ask your butcher for it if there isn’t any packaged up)
2 teaspoons of Italian Flat Leaf Parsley chopped + more for garnish
Flour for dredging
½ cup of Balsamic Capers, non-pareil in white balsamic vinegar
½ cup of white wine
Juice of 2 lemons + 2 additional lemons cut in wedges for garnish
Salt to taste
Pre-heat oven at 375 degrees
Season veal with salt and pepper
Dredge the veal in flour and shake off any excess
In a large skillet over medium to high heat, add about 4 tablespoons olive oil
Once the skillet is hot add the veal and cook for 2 to 3 minutes on each side until both sides are browned.
Once both sides are browned transfer to an oven safe dish. Continue until all veal is browned.
Next add the white wine to the skillet you were cooking the veal in and cook for about 2 minutes, deglaze the pan by scraping the brown bits from it. Now, add the lemon juice and capers. Cook for about another 2 minutes.
Now take the skillet and pour the sauce over the veal that’s in the baking dish.
Sprinkle with parsley, season with salt and bake in the over for 15 minutes at 375 degrees.
Once the veal is done you can plate it on a family size platter and garnish with more Italian Parsley and lemon wedges tucked in.