Ingredients: 1 pound (454 g) veal scallopine, pounded flat Flour Juice of 2 lemons 2 cubes chicken bouillon 1 cup (236 mL) white wine 1/2 cup (118 mL) water Salt and pepper 1/4 cup (59 mL) olive oil 1/4 cup (59 mL) butter 2 cloves garlic, smashed 1/4 cup (59 mL) chopped fresh basil 1 1/2 tablespoons (22 mL) capers Directions:Season veal with salt and pepper. Coat veal with flour. Heat oil, butter, and garlic in a saucepan. Saute veal in saucepan until done. Remove veal from saucepan. Add wine, lemon juice, chicken bouillon, and capers to saucepan. Reduce to 1/2 the amount. Pour sauce over veal. Sprinkle with fresh basil. |