Veal Caponata

Assemble these supplies:

• 2 tablespoons capers
• 1 to 2 tablespoons unsalted butter
• 2 to 3 tablespoons olive oil
• Eight to twelve 1/4-inch-thick slices veal scallopini, or leg
• round steak (about 11/4 pounds total weight), preferably
• cut across grain from the top round, pounded thin
• 1/2 cup flour (approximately) l'cup dry white wine
• Juice of 1/2 lemon
• 1 tablespoon tomato paste
• 1 tablespoon chopped fresh oregano or parsley or freshly snipped chives
• 1/2 lemon, thinly sliced

Steps in preparation:

1. If using salt-packed capers, rinse in cold water and pat dry with paper towels. If using capers packed in vinegar, drain. Set aside.
2. In 1 or 2 large heavy-gauge non-aluminum skillets, heat butter and oil (if using 2 skillets, use a total of 2 table­spoons butter and 3 tablespoons oil) over medium-high heat. Warm serving platter under hot water. Put flour in pie pan and dredge each veal slice lightly. Shake off ex­cess. When butter foams, add veal to pan and quickly sauté about 1 minute per side. While veal is cooking, dry platter. Using metal spatula, transfer veal slices to platter as they are cooked. Keep warm in 200-degree oven. 
3. Add white wine and lemon juice to skillet, stirring up any browned bits clinging to bottom. Add tomato paste and capers, whisking until blended. Pour sauce over veal, sprinkle with oregano, and garnish with lemon slices.