Shelly's Recipe

VEAL SCALOPPINE WITH LEMON AND CAPERS

Category: Beef

1/4 cup flour
1 tsp salt
1/2 tsp ground black pepper
8 veal scallops (about 1 lb)
4 tbsp butter, divided
3/4 cup chicken broth
2 tbsp lemon juice
2 tbsp drained small capers

In shallow bowl, combine flour, salt and pepper. Dip veal in flour mixture, coating well.

In 12-inch nonstick skillet, melt 2 tbsp butter over medium-high heat and cook 1/2 of the veal until done, turning once. Remove to serving platter and keep warm. Repeat with remaining 2 tbsp butter and veal.

In same skillet, add broth. Bring to a boil over high heat, scraping browned bits from bottom of pan. Continue boiling until sauce is slightly thickened, about 1 minute. Stir in lemon juice and capers; heat through. Serve sauce over veal. Serves 4