Veal Scallopine

Combine bread crumbs and pepper in a shallow dish; dredge veal in bread crumb mixture.

Heat olive oil in a large skillet over medium-high heat; add veal and cook 1 to 2 minutes on each side or until golden. Remove from skillet and keep warm.

Add wine, lemon juice, and butter to skillet, stirring to loosen browned particles. Cook until thoroughly heated. Stir in capers and parsley; spoon over veal and serve. Garnish with fresh parsley and lemon slices, if desired.