Veal Piccata

 From THE SPRUCE EATS -admittedly I overdid the veal a smidge but it was still good and I served it with fresh angel hair pasta.

• 1/2 cup all-purpose flour

• Kosher Salt to taste

• Freshly ground white pepper, to taste

• 2 tablespoons canola oil

• 8 (2-ounce) veal cutlets, pounded flat

• 1 cup veal stock, or chicken stock

• 1/2 cup dry sherry

• 1 tablespoon lemon juice, from 1/2 lemon, more to taste

• 2 tablespoons capers

• 2 tablespoons unsalted butter

• 2 tablespoons finely chopped Italian parsley

• Lemon slices, for garnish

Combine the flour, salt, and pepper on a plate or in a shallow baking dish.

Heat a heavy-bottomed sauté pan over medium-high heat for 2 minutes.Once it is, add the oil and heat for another 30 seconds or so. 

Dredge the veal cutlets in the flour mixture.

Cook 2 to 3 minutes per side or until the cutlets are nicely browned.

Add the stock, sherry, lemon juice, and capers to the pan and scrape off any flavorful bits from the bottom of the pan. 

Bring the liquid to a boil, then lower it to a simmer and cook for about 3 minutes or until the mixture has reduced by about a third.

Swirl in the butter and chopped parsley just at the end of the cooking. Adjust seasoning with kosher salt and more lemon juice if needed. 

Plate the cutlets, 2 per person, and garnish with lemon slices. Sauce generously and serve immediately.