Veal escalope with lemon and capers

Ingredients for 4 servings:

• 600 g veal escalope, very thinly sliced
• 2 lemons
• 125 ml meat broth or veal stock
• 2 tbsp butter
• 3 tsp capers, fine (nonpareils)
• Parsley, flat
• Olive oil for frying
• Flour for dusting
• salt and pepper

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 20 minutes

Lemon scallops

Cut the schnitzels into medallions and gently pound them slightly flat. Coat the small slices of meat in flour, shake them off thoroughly, and pepper them on both sides. Heat the oil until very hot and quickly sear the pieces of meat on both sides. Remove immediately, season with salt, and keep warm. Remove the fat from the pan, add the juice of one lemon, and boil the remaining meat with the stock. Simmer slightly, then whisk in the butter. Stir in the carefully boned fillets of the second lemon, the capers, and plenty of chopped parsley. Let the veal medallions simmer briefly in the sauce.