- 1 1b. Veal
- 2 Tbsp. Lemon Juice
- 1/8 cup Butter
- 1 Tbsp. Fresh Basil Leaves
- 3 Tbsp. All Purpose Flour
- 2 Tbsp. Fresh Parsley
- 1 medium Onion
- 1 tsp. Pepper
- 1/2 cup white wine
- 1/4 cup green capers (optional)
- 1 pinch of Salt
Directions
Pound veal with a meat mallet until thin if not using a cutlet; Dredge lightly in flour.
Melt butter in midsize skillet; sauté veal until sparsely browned on both sides.
Add finely chopped onion; sauté 2 or 3 minutes.
Add white wine, lemon juice, basil, and parsley. Simmer, covered, about 10 minutes until wine partially reduces.
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