NATE’S VEAL PICATTA Pound small medallions of veal paper-thin. Season and quickly sauté in butter and oil until golden. Remove and cover. Deglaze pan with dry white wine and lemon juice, boil to reduce. Lower heat, add thin lemon slices, capers, and cold butter. Gently simmer to a thick reduction (do not bring back to a boil). Return medallions to sauce to warm.
