Veal Piccata:
One pound veal cutlets (the secret is to pound the cutlets thin 1/4 inch thick)
1/2 teaspoon salt (I prefer sea salt, but any salt will do)
1/2 black pepper (I prefer freshly ground, but does not matter)
4 tablespoons unsalted butter
2 tablespoons extra-virgin olive oil
1/2 cup chicken broth
1/2 cup fresh lemon juice (from about 2 large lemons)and zest from 1/2 a lemon
1/4 cup drained capers
2 tablespoons chopped fresh parsley
all purpose flour

Spinkle the Veal with salt and pepper. Lightly dust or dredge the veal in flour. Melt 2 tablespoons butter and 2 tablespoons olive oil in a large saute pan over med heat. Add the veal and cook untilbrown, about a 1 to 2 min each side. Remove the veal and set to the side using tongs.

Add chicken broth, lemon juice, and capers to the same pan. Bring the mixture to a boil over med-high heat, scraping up all the goodies from the bottom of the pan for flavor. Add the veal, simmer until cooked through, about 3 min. Plate the veal on platters. Whisk 2 tablespoons butter into the sauce. Pour over the veal and garnish with parsley.

Feticini Alfredo:
1 tablespoon butter
1/2 pint heavy cream
1/2 cup