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Veal Scaloppine Piccata paired with a light European Red Burgundy
1/2 cup flour
1 lb. veal scallops trimmed and pounded
4 tabs. unsalted butter
2 tabs. olive oil
2 tabs. lemon juice
1 tab. capers drained
2 tabs. parsley minced
1/2 lemon (optional) thinly sliced
fresh ground salt and pepper, to taste

Warm a serving dish in oven at a low heat or in the microwave. Spread flour on a plate and lightly dip both sides of scallops in it, shaking off excess. Meanwhile, in a large, heavy skillet over medium-high heat, melt 2 tablespoons of the butter with the olive oil until very hot and fragrant. Add veal scallops and brown lightly on both sides (about 1 minute per side). Remove immediately and place on warmed serving dish, sprinkle with salt and pepper, and cover loosely with foil to keep warm.

Remove excess oil out from skillet and remove from heat. Add lemon juice, scraping up browned bits. Stir in remaining 2 tablespoons butter plus capers and 1 tablespoon of parsley. Return veal to sauce and warm briefly over medium heat, turning veal in sauce to coat. Return veal and sauce to serving platter, garnish with remaining 1 tablespoon parsley and lemon slices (if desired). Serve immediately.

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