vealpicatta

1 ¼ lb veal pounded¼ cup butter3 tbsp lemon juice1 tsp fresh parsley½ cup floursalt and pepper1 tbsp Capers

Pound veal lightly, sprinkle with salt and pepper and dredge in flour.

Melt butter in skillet over med high heat. Brown veal turning only once

and place on warm plate. Add capers, 3 tbsp butter and 3 tbsp lemon juice to skillet and deglaze. Pour over veal and serve immediately garnished with parsley.