Veal Scaloppine W/ Lemon Beurre Blanc Recipe

Preparation

1. 1

   Prepare the Veal

   Pound the veal cutlets to about 1/4-inch thickness. Dredge each cutlet in flour, shaking off the excess. Season with salt and black pepper.

2. 2

   Cook the Veal

   In a skillet, heat olive oil over medium-high heat. Add the veal cutlets and cook for about 2-3 minutes on each side until golden brown. Remove from the skillet and set aside.

3. 3

   Make the Lemon Beurre Blanc

   In the same skillet, add the lemon juice, capers, and artichokes. Cook for about 2 minutes, then reduce the heat and whisk in the unsalted butter until melted and emulsified.

4. 4

   Sauté the Vegetables

   In another skillet, sauté the vegetable medley in olive oil over medium heat until tender, about 5-7 minutes.

5. 5

   Serve

   Place the sautéed vegetable medley on a plate, top with the cooked veal cutlets, and drizzle with the lemon beurre blanc sauce. Serve immediately.