INGREDIENTS
12
2- to 3-ounce veal top round cutlets
2 tbsp
Flat-leaf parsley, leaves
1
Lemon
1 1/4 cups
Chicken stock or canned chicken broth, homemade
1/4 cup
Capers
1 tbsp
Lemon juice, fresh
1/2 cup
All-purpose flour
1
Kosher salt and freshly ground black pepper
2 tbsp
Olive oil
4 tbsp
Butter, unsalted
1/2 cup
White wine, dry