Veal Piccata with Lemon and Capers

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Essential to the success of this dish is NOT using a non-stick pan. There is no way to build a deeply flavored sauce in a non-stick pan; you need some bits of meat and flour to stick a bit so that when the pan is deglazed with the wine, there is some deliciousness to pick up. A stainless steel pan works well. Get the pan good and hot before searing the veal on both sides, and if needed, swirl in a touch of extra butter when building the sauce to ensure a balanced, rich taste in the final dish. Note that there is no chicken or veal stock in this recipe, which makes for a very light, clean tasting pan sauce.
You can cook chicken cutlets or thin fish fillets such as tilapia or sole in the same way to great effect; the cooking time will be similar.

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