VealScallopineLemon Serves 6 Ingredients: 2 pounds of veal round, cut in 12 1/2 cutlets, pounded to 1/4 of an inch in thickness Flour for dredging 1/4 cup of olive oil 2 garlic cloves, crushed 3 tablespoons butter 1/2 cup pitted green olives (cerignola), cut in half 1/4 cup small caper berries in brine, drained 1/4 cup dry white wine 1/2 lemon, pitted and cut in very thin rounds with rind juice of 1/2 lemon 1/4 cup of chicken stock 1 tablespoon chopped Italian parsley Directions: Season, then dredge the scaloppini lightly in flour. Heat 1/2 of the olive oil to a high temperature and brown the scaloppini slowly on both sides. Remove meat, drain oil and wipe skillet with a paper towel. Add remaining oil, garlic, butter and lemon slices, sauteeing until golden. Add meat, olives and capers, stirring gently, then add wine and bring to a vigorous boil for 3 minutes. Add chicken stock, then simmer until dense like gravy; stir in chopped parsley. Set meat on a hot plate and spoon sauce over it.