• 1 stick (8 tablespoons) unsalted butter, clarified
• 4 veal scaloppini
• 1/4 cup all-purpose flour
• 1/4 cup fresh lemon juice

• 1/2 cup sauvignon blanc wine
• 2 tablespoons capers, more or less to taste
• 3 tablespoons unsalted butter, cold

To clarify the butter, place a large skillet over medium-low heat. Add butter and allow to slowly melt. After about 10 minutes, use a teaspoon to scrape and discard the white milk solids that rise to the top of the melted butter. This process may take a total of 15 minutes. Once all of the milk solids have been discarded, the remaining oil is the clarified butter.

Place the veal, one at a time, on a piece of plastic wrap and sprinkle lightly with water. Cover with another piece of plastic wrap and pound gently from the inside to the outer edge to thin and shape equally. Lightly salt and pepper both sides of the pounded scaloppini. Dredge in flour and shake off the excess. Heat the clarified butter over medium-high and sauté the four scaloppini one minute per side. Remove to a cooling rack and set aside. Remove the pan from the heat.

With the pan off the heat, pour in the lemon juice and wine. Place back on medium-low heat and stir to pick up any brown bits on the bottom of the pan. Add the capers and let reduce slightly for five minutes then lower the heat. Stir in the remaining 3 tablespoons of cold butter, one at a time, allowing each to melt before stirring in the next.