3 eggs 2 tablespoons milk salt and pepper 2 pounds veal round, cut into cutlets (2 per serving), pounded 1/4-inch thick flour, for dredging 1/4 cup olive oil 3 tablespoons butter 1/2 lemon, pitted and cut in very thin rounds with rind 1/4 cup small caper berries in brine, drained 1/4 cup dry white wine 1/4 cup chicken stock 1/2 lemon, juiced 1 tablespoon chopped fresh Italian parsley
Beat eggs and milk, season with salt and pepper.
Season, then dredge the scallopini lightly in flour then in egg batter, drain.
Heat the olive oil to a high temperature and brown the scallopini slowly on both sides.
Remove meat, drain oil and wipe skillet with a paper towel. Add butter and lemon slices, sauteing until golden. Add meat and capers, stirring gently, then add wine and bring to a vigorous boil for 3 minutes. Add chicken stock, lemon juice, then simmer until dense like gravy; stir in chopped parsley.
Set meat on a hot plate and spoon sauce over it.
399 calories, 28 grams fat, 2 grams carbohydrates, 33 grams proteinper serving. This recipe is low in carbs.