Dip the veal scallops in the bread
crumbs, pressing so they adhere.
Sprinkle with salt and pepper.
In a medium nonstick skillet, melt the
butter and olive oil together over medium heat.
Add the breaded veal scallops to the
pan and cook 3-4 minutes on each side until they're golden.
Watch carefully to make sure that the
bread crumbs don't burn.
Halve the lemon and squeeze the juice
over the veal.
Add the capers, heat very briefly, and
Thin strips of veal cook in record time,
and the piccata topping of lemon juice and capers (piccata means
"sharp") make a very elegant dish in 8-9 minutes. Have pasta or baked
potatoes, and some steamed asparagus or broccoli ready to go before you
even start cooking the veal. Veal is usually found in thin scallops, but
heat the pieces thin with a mallet if they're thicker than 1/2 inch.
This same recipe works well with thin chicken breasts.