Name: Veal Scallopini with Lemon‑Caper Sauce
Yield: 4
Cuisine: Various
Ingredients: 4 pieces veal cutlets, thin (about 4 oz each); 8 leaves fresh sage leaves; 1/4 cup all‑purpose flour; kosher salt; freshly ground black pepper; 4 tablespoons unsalted butter, divided; 1 tablespoon olive oil; 1/2 cup dry white wine; 1/4 cup capers, drained; 1 cup low‑sodium chicken stock; 2 units lemons, juiced; 1 unit lemon, thinly sliced; 2 tablespoons Italian flat‑leaf parsley, chopped; 2 cloves garlic cloves, minced

Loading recipe...