Veal Scaloppine With Lemon And Capers

Directions

1. Combine flour and pepper on a plate. Press veal pcs into mix to coat. Shake off excess.
2. In heavy skillet, brown veal in extra virgin olive oil about 1 minute on each side; don't over cook. Transfer meat to platter.
3. Add in broth to the skillet, scraping up browned bits on bottom. Cook till slightly reduced and thickened, about 1 minute. Stir in lemon juice and capers. Return meat to pan to heat through. Nice served with noodles. Serves 4.