Sauteed Veal Medallions

Ingredients

• 2 3 oz (84 grm). veal medallions
• 1/4 tsp (1 ml) capers
• 1/4 tsp (1 ml) minced shallots
• 2 oz (56 grm) veal stock
• 1 tsp (5 ml) cold butter
• salt and pepper
• chopped parsley

Instructions

1. Saute the veal in hot olive oil.
2. Turn once, then add the capers and shallots.
3. Deglaze with stock.
4. Mount with butter, then season to taste with salt, pepper, and parsley.