Piccata di Vitello al Limone (Veal Piccata with Lemon and Capers)

• 2 pieces Veal cutlets, thin escalopes
• 40 g Plain flour
• ½ tsp Fine sea salt
• ¼ tsp Black pepper
• 1 tbsp Olive oil
• 50 g Unsalted butter
• 100 ml Dry White Wine
• 120 ml Chicken stock
• 1 medium Lemon
• 2 tbsp Capers
• 10 g Fresh flat-leaf parsley

1. Pat the veal dry. Put the flour in a shallow bowl and season it with the salt and pepper; finely chop the parsley and cut the lemon in half.
2. Dust the veal lightly in the seasoned flour, shaking off any excess. Heat the olive oil with 15 g of the butter in a large frying pan over medium-high heat until the butter foams.
3. Pan-fry the veal for 1 to 2 minutes per side until lightly golden and just cooked through. Transfer to warm plates and set aside while you make the sauce.
4. Lower the heat to medium and pour in the wine, scraping up any browned bits, then simmer for 1 minute. Add the chicken stock and capers, then simmer for 2 to 3 minutes until slightly reduced and glossy.
5. Squeeze in the juice from both lemon halves and reduce the heat to low. Whisk in the remaining butter a little at a time until the sauce looks silky; do not let it boil.
6. Return the veal to the pan for 30 to 60 seconds, turning to coat, until warmed through. Spoon the sauce over the veal and finish with the parsley; serve straight away.

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