In a large skillet, heat olive oil and 2 tablespoons of butter over medium-high heat. Add the veal cutlets and cook for about 3-4 minutes per side until golden brown. Remove and keep warm.

Make the Sauce

In the same skillet, add garlic and sauté for 30 seconds. Pour in the white wine and lemon juice, scraping up any browned bits. Stir in the capers and remaining butter, cooking until slightly thickened.

Finish the Dish

Return the veal to the skillet, coat with the sauce, and sprinkle with chopped parsley before serving.

Parmesan Risotto

Sauté Onions and Garlic

In a saucepan, heat 2 tablespoons of olive oil. Add chopped onions and minced garlic, cooking until softened.

Cook the Rice

Add arborio rice to the pan, stirring for 1-2 minutes. Pour in the white wine and let it absorb.

Add Broth Gradually

Slowly add warm chicken broth, one ladle at a time, stirring frequently until absorbed. Continue until the rice is creamy and al dente.

Finish the Risotto

Stir in parmesan cheese, butter, salt, and black pepper to taste before serving.

Sautéed Broccolini

Prepare Broccolini

Trim the ends of the broccolini and rinse under cold water.

Sauté

In a skillet, heat olive oil over medium heat. Add minced garlic and sauté for about 30 seconds. Add broccolini, sautéing for 5-7 minutes until tender. Season with salt and pepper.