Veal Piccata

Directions

1. 1
   Pound veal with meat mallet; coat with mixture of flour, salt and pepper, shaking off excess.
2. 2
   Brown in 1/4 cup butter in large skillet over medium heat for 2 minutes on each side.
3. 3
   Remove to warm platter.
4. 4
   Add lemon juice and wine to skillet, stirring with wooden spoon to deglaze.
5. 5
   Add capers.
6. 6
   Add 2 tablespoons butter, stirring just until butter is well mixed; remove from heat.
7. 7
   Pour over veal.
8. 8
   Garnish with lemon slices.
9. 9
   Serve immediately.
10. 10
    Yield: 4 servings.