Ingredients
1 package boneless skinless thin cutlets (5-6 pieces)
3 T flour (seasoned with salt and pepper)
1/2 lemon, juiced
3 T capers (I tend to go heavy on the capers, you may reduce to 2 T)
2 T olive oil
3 T butter
1/2 C white wine (You may omit wine and use all stock if needed)
1/3 C vegetable stock or chicken stock
2 T parsley, fresh,chopped
Preparation
