Healthy veal scallopini piccata

Directions

1. Pound the veal cutlets using the flat side of a meat tenderizer to 1/8″ thickness. Season both sides with salt and pepper.
2. In a 12″ skillet, heat olive oil over medium-high heat, until shimmering. Working in batches, add the veal cutlets in a single layer. Saute for about 30-45 seconds per side, until juices run clear. Transfer to a plate and cover with foil to keep warm. Repeat with all the veal cutlets, adding the remaining olive oil halfway through.
3. Reduce heat to medium. Add a tablespoon of butter to the pan. Add minced garlic and saute for about a minute until fragrant.
4. Add the white wine, broth, and lemon juice. Scrape the bottom of the pan with a wooden spoon or spatula to release any browned bits (this is called deglazing). Add the capers. Increase heat to bring to a boil, then simmer for 7-10 minutes, until volume is reduced by half and slightly thickened.
5. Stir in remaining butter, until melted. Simmer for another 3-4 minutes, until thickened. Taste and adjust salt and pepper to taste, if desired.
6. Return the veal to the pan and coat in sauce. Serve with fresh parsley, if desired.