Veal Scallopine
	
	Italian
	
	2 TBS OLIVE OIL
	1/4 CUP BUTTER
	1 LB SLICED VEAL
	3/4 CUP FLOUR
	1 TBS LEMON JUICE
	1 TSP CAPERS
	2 TBS FLAKES PARSLEY
	1/2 SLICED LEMON
	SALT
	PEPPER
	
	Heat oil and half the butter in skillet over a medium-high heat.  
	Coat thinly sliced veal in flour and brown both sides in the hot 
	skillet.  Transfer to a warm platter and season with salt and 
	pepper.  Remove skillet from heat, add lemon  juice, capers, 
	arsley and remaining butter.  Stir.  Briefly warm sauce to medium 
	heat. Pour sauce over veal on warm platter garnish with lemon 
	slices and serve.
	
	Yield:  4 Servings

	
 	Print This Recipe

	

    

        INFORMATION
		
        For All Of Your Netscape Support, Netscape Updates and Netscape News, Visit:

        The Netscape UFAQ
	
	Netscape Browser Support