Veal slices with lemony capers sauce

Place pieces of veal on a flat nylon sheet and cover with another.

Pound the steak very thin into a 0.25 cm thick

Spread the flour with the salt and pepper on a thin tray.

Place the meat in one level and coat face and back generously with the flour mixture.

Melt 2 tbs of the butter in a flat big pan.

When very hot add the meat 4 pieces at a time. Brown both sides which takes 1 minute per side.

Move the meat to a plate and continue with the rest of the pieces.

Add the remaining spoon of butter to the same pan and melt it.

Add the lemon juice, capers and capers pickled water.

Bring to boil

Return the meat to the pan and heat in the sauce

Serve with the capers and sauce on top

Sprinkle some chopped parsley on top