Veal Scallopini Piccata

Ingredients

• 2 lb. (about 12) veal cutlets, also called scaloppine, pounded until 1/4″ thick
• Kosher salt and freshly ground black pepper, to taste
• 1⁄2 cup flour
• 4 Tbsp. unsalted butter
• 2 Tbsp. olive oil
• 1⁄2 cup dry white wine
• 1 1⁄4 cups chicken stock
• 1 lemon, thinly sliced
• 1 Tbsp. fresh lemon juice
• 1⁄4 cup capers, drained
• 2 Tbsp. chopped parsley

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