Ready in 45 minutes
A major hit, esp when served with Minnesota wild rice & grilled asparagus vinaigrette.
1) Heat large saute pan over med high burner. Add butter and oil.
2) Immerse veal in milk, shake off excess, dredge in seasoned flour. Saute about 30 secs on a side and reserve on a covered plate.
3) Add wine, chicklen stock, lemon juice (fresh), capers, and finely diced shallots to butter and oil mixture, and reduce by half.
4) Re-add veal slices to the pan and cook for an additional minute per side.