LEMON VEAL SCALLOPINI

Serves 4. Total Prep/Cooking Time: 40 Minutes.

500 gm veal scallopini, pounded thin
salt, pepper, and flour to dredge
50 ml olive oil
3 cloves garlic, finely chopped
120 ml sherry
120 ml chicken broth
50 ml capers
1 lemon, fully peeled, seeded, and thinly sliced
30 ml butter
60 ml chopped fresh parsley

1. Dredge cutlets in salt and peppered flour.
2. Lightly brown the cutlets in the oil. Remove cutlets and keep them warm.
3. Add the garlic and fry until golden (not brown), add sherry and broth. Cook until reduced to about 1/3. Add capers and lemon slices and heat until boiling. Stir in butter and parsley.
4. Return the cutlets to the pan to bring them up to serving temperature. Serve with boiled potatoes or noodles.