Place the veal in one tray and flour in the other. In a large non-stick skillet, and on medium heat, heat olive oil and 2 tablespoons of butter until butter is melted. Toss in a few capers into the butter and oil mixture.
Begin by taking each piece of veal, one at a time and placing into the flour to coat both sides with flour. Shake off excess flour, and place it into the heated skillet with oil, butter and capers.
Saute the veal until golden brown around the edges, about 1 to 2 minutes per side. These will cook up quickly, so you may want to lower the heat a little while you are sauteing them in order not to over cook them.
Cut a lemon in half and squeeze one half of lemon over them and season with some pepper to taste, and toss in few more capers on top. Then transfer the sauteed veal into a serving dish nearby. Cover them with a sheet of foil wrap to keep them warm.
Continue with the rest of the veal until all of them are done.
The final step is to return to the skillet, turn it on low heat and add the remaining tablespoon of butter into the skillet, stir the remaining bits on the bottom of the pan, and add in the remaining lemon juice and stir until it's heated through.
Pour the warm lemon-buttery sauce over the veal, and toss a few more capers over them.
Garnish with some lemon slices and serve immediately.
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|Serving Size: 1 Serving (117g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 15 (100%)|
|Amt Per Serving||% DV|
|Total Fat 1.7g||2 %|
|Saturated Fat 0.2g||1 %|
|Monounsaturated Fat 1.2g|
|Polyunsanturated Fat 0.2g|
|Cholesterol 0mg||0 %|
|Sodium 82.2mg||3 %|
|Potassium 0.9mg||0 %|
|Total Carbohydrate 0.1g||0 %|
|Dietary Fiber 0.1g||0 %|
|Sugars, other 0g|
|Protein 0.1g||0 %|
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Calories per serving: 15
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