Veal or Chicken Piccata

• 4 even sized veal cutlets or 4 scaloppine pounded thin
• flour for dredging
• salt and pepper
• 2 tablespoons butter
• 2 tablespoons olive oil
• 1/4 Cup chopped white onion
• 2-3 cloves minced garlic
• 1/2 Cup white wine or Marsala wine
• 1 Cup chicken or Vegetable prepared boullion with 2 teaspoons flour blended together
• juice from 1 lemon
• 2 teaspoons capers

Instructions:
Pound the meat untill it is very thin. Salt and pepper the cutlets and dredge them in flour. Heat a heavy skillet and melt the butter then add the olive oil. When hot, brown the cutlets on both sides and remove from the pan. In the drippings, saute the onion and garlic for about 1 minute. Add the wine and then the boullion. Return the veal to the sauce and pour over the lemon juice and the capers. Allow this to cook over a low heat or simmer for another 15 minutes and serve over linguine noodles.
Serves 4 people. Veal prepared in this fashion will take either a light red or a white wine.