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.
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|Serving Size: 1 Serving (202g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 259 (62%)|
|Amt Per Serving||% DV|
|Total Fat 28.8g||38 %|
|Saturated Fat 10.9g||54 %|
|Monounsaturated Fat 13.1g|
|Polyunsanturated Fat 3.2g|
|Cholesterol 96.2mg||30 %|
|Sodium 344.2mg||12 %|
|Potassium 534.1mg||14 %|
|Total Carbohydrate 12.7g||4 %|
|Dietary Fiber 1.8g||7 %|
|Sugars, other 11g|
|Protein 23.9g||34 %|
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Calories per serving: 417
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