Vitello Rapido
(Quick Veal)
Ingredients
| 2 | Lb. | Veal cutlets - thinly sliced and cut into 2 in. x 2 in. pieces. |
| 5 | Tbl. | Flour - all purpose unbleached |
| 2 | Tbl. | Lemon Juice |
| 1/2 | Cup | White wine - dry |
| 15-20 | Salted | Capers - soaked in hot water for 45-60 minutes (capers will vinegar will do in a pinch) |
| Q. B. | Salt and Pepper |
Put the flour in a plastic bag, then add the veal pieces to it. Salt and pepper may be added to the flour and veal at this point is desired. Shake the bag to coat all of the veal pieces evenly. Set aside for a moment while browning the butter in a pan large enough to hold all of the meat. As soon as the butter beings to brown add the floured veal, and cook on medium high heat turning the meat until the veal is just browned on all sides. It should be rare to medium rare at this point. Add the lemon juice and the capers and stir as the lemon juice and the meat juices form a sauce. If necessary, add a little water until the desired consistency is attained.
Just before serving add a teaspoon of fresh butter and stir the entire mixture. Serve immediately.
