After I posted the recipe, I realized that it did not call for capers. That was the type of omission up with which I could not put. I searched out a couple more recipes online and figured out how many to use and when to add them to the mix.
Shopping should have been simple, but the store I decided to go to did not have **any** veal available, so I had to go to another store the next morning, and even there I had to ask the man behind the counter. Luckily they had a hidden stash of "veal for scallopini". I'd originally planned to have asparagus as a side, but a chance comment on Google + made me decide to have an insalata Caprese instead, so I also had to make time to head to the local store that makes the best fresh mozzarella in the area. My other side was parsley buttered boiled potatoes, thus the red spuds in the picture below.
Prep was easy. First, I combined the flour, salt, and pepper in a bowl and set aside. Although my recipe didn't specify, I also pounded the veal to be about 1/8". Then it was time to melt the butter and saute the garlic cloves until they were tender, at which point they were removed and discarded (bit of a waste of garlic if you ask me, but as much as I love it, I suppose piccata calls for something less intense). Anyway, once the garlic butter was hot, I dredged each piece of veal in the flour mixture and sauted for 1 1/2 to 2 minutes per side, then placed them on paper towels to drain. After the veal was all cooked, I poured the lemon juice and about a half tablespoon of capers into the skillet (remember that I has using about half of the quantities of everything else in the original post, so adjust caper use to that or to your taste). Once that mixture was heated, I placed the veal back into the pan, tossed in the parsley and cooked it all up for another minute. The sauce thickened up nicely.
For serving, the veal was removed to a plate and the sauce spooned on top. I added my boiled potatoes and had my previously prepared Caprese on the side.
This dinner was wonderful. I would make this again in a heartbeat. I might use chicken instead of veal because of the cost, but this is going into heavy rotation immediately.
Lessons Learned - while this ongoing experiment has a lot to do with learning to cook from recipes, it's OK to branch out a little bit and add something, like capers. Just make a note on the recipe it can be done again.
Tools needed - nothing new this week. I love my meat tenderizer.
Skills needed - nothing new this week. I wouldn't have done anything differently.
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