Ingredients

• 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.