Veal piccata

Veal piccata Veal piccata for 6 cutlets
Flour s&p
4T butter
1/2 c white wine
2T evoo
11/4 c chicken stock
1T lemon juice
1/4 c capers
2T parsley
Lemon slices

Coat in flour sp
Fry in butter and oil
Drain on paper towels
Add wine to fry pan scrape bottom
Add lemon slices cook 5 min
Add rest of ingredients cook 8 min
Add cutlets simmer till thick
I doubled the sauce
Serve with angel hair pasta