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8 veal scallopini or 4 chicken breasts 2 cloves crushed garlic flour for dredging lemon juice |
1/2 cup vermouth * 2 Tbsp capers 1 Tbsp chopped parsley fresh ground pepper 4 Tbsp butter 2 Tbsp oil |
Rub 8 veal scallopini with 2 cloves crushed garlic and dredge with flour. (If using chicken breasts, slice thin and pound w/saucer edge.) In skillet, heat two Tbsp ea oil and butter. Add veal and brown on both sides.
Transfer to warm platter. Add to pan 1/2 cup vermouth, 2 Tbsp butter, 1 Tbsp lemon juice, capers, 1 Tbsp chopped parsley and fresh ground pepper.
Bring to a boil, stirring to loosen drippings from bottom of skillet; cook 1 min. over high heat. Pour sauce over veal and serve.
Serves four.
