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This dish is usually made with lemon butter and sometimes capers. I have given it a little twist, with the addition of capers, olives and lemon slices. Breast of chicken is also excellent this way.

Serves 6

Ingredients:
2 pounds of veal round, cut in 12 1/2 cutlets, pounded to 1/4 of an inch in thickness
Flour for dredging
1/4 cup of olive oil
2 garlic cloves, crushed
3 tablespoons butter
1/2 cup pitted green olives (cerignola), cut in half
1/4 cup small caper berries in brine, drained
1/4 cup dry white wine
1/2 lemon, pitted and cut in very thin rounds with rind
juice of 1/2 lemon
1/4 cup of chicken stock
1 tablespoon chopped Italian parsley

Directions:
Season, then dredge the scaloppini lightly in flour. Heat 1/2 of the olive oil to a high temperature and brown the scaloppini slowly on both sides.

Remove meat, drain oil and wipe skillet with a paper towel. Add remaining oil, garlic, butter and lemon slices, sauteeing until golden. Add meat, olives and capers, stirring gently, then add wine and bring to a vigorous boil for 3 minutes. Add chicken stock, then simmer until dense like gravy; stir in chopped parsley.

Set meat on a hot plate and spoon sauce over it.


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