pounds veal cutlets, pounded thin
cup all-purpose flour
tablespoons Colavita Extra Virgin Olive Oil
cup unsalted butter or margarine
cup dry white wine*
cup fresh lemon juice (about 3 lemons)
teaspoon grated lemon zest
teaspoon dried sage
teaspoon white pepper
to taste (optional)
tablespoon drained small capers (optional)
lemon, thinly sliced, for garnish
tablespoons chopped fresh Italian parsley, for garnish
Serves 4 to 6.
Dust the veal cutlets lightly with flour. Heat the oil and butter in
a large skillet, sauté the veal lightly, and remove to a heated platter.
Add the wine to the skillet and stir over medium to high heat. Add
the lemon juice, lemon zest, sage, pepper, salt and capers.
Continue stirring until the sauce is reduced. The lemon flavor
should be the most pronounced; if it is not, add more juice.
Turn off the heat and return the veal to the skillet long enough to bathe
in the lemon sauce.
Garnish the platter or individual plates with lemon slices and sprinkle
parsley over all.
'The Love Chef' suggestion:
Pinot Grigio --
ideal to serve with this dish.