6-8 veal cutlets (or chicken or turkey cutlets) 

1/2 cup dry white wine

olive oil

1 1/2 cup chicken broth 

1 organic lemon, thinly sliced 

1 tbsp lemon juice

1 tbsp chopped parsley

2 tbsp capers 

1/2 cup flour 

3 tbsp butter 

salt and pepper 


  • pound cutlets to 1/4 inch this, season with salt and pepper and dredge in the flour shaking off any excess 
  • heat olive oil and 2 tbsp of butter in the skillet over medium high heat and working in the batches cook the cutlets until golden turning once about 3 min, transfer to a plate and repeat with the  remaining veal 
  • add wine to the skillet and scape the bottom  and cook until reduced by half about 4 min, then add chicken stock and lemons slices, bring to boil and cook for about 10 min
  • add remains butter, lemon juice, capers, parsley, season with salt and pepper 
  • place the cutlets back to the skillet, let them warm through and then turn off the heat 
  • serve immediately