b'Veal Scaloppine alla RomanaMICHAEL GALATAServes 24 3-ounce top round veal cutletsSalt to tasteV teaspoon pepperFlour2 tablespoons Pompeian Extra Light Tasting Olive OilFOR THE SAUCE:X pound crimini mushrooms, sliced in half1 ounce capers, rinsedC dcup Artesa Carneros Chardonnay 4 ounces chicken broth4 ounces butterX teaspoon chopped parsley Salt and pepper to taste 1 lemon, seeded and cut in halfTO PREPARE THE SCALOPPINE:Place the veal cutlets 5 inches apart between 2 pieces of plastic wrap and pound with a malletuntil very thinabout Bi inch thick. Remove the plastic wrap, season with salt and pepper, and dust with flour, patting off the excess flour.Heat a large saut pan on medium to high heat, and add the oil. Sear the cutlets on one side until the juices start to come out from the meat. Remove the pan from the heat, turn the cutlets to the other side, and cook for 15 seconds, then remove them to a plate and reserve.TO PREPARE THE SAUCE:Add the mushrooms and capers to the pan and return it to the heat. Saut for 30 seconds, thenadd the Chardonnay and reduce by half. Add the chicken broth, butter, parsley, and salt andpepper to taste. Simmer until the sauce thickens slightly. Remove the pan from the heat and squeeze lemon juice into the sauce to taste.Return the veal to the pan and reheat it. Arrange 2 veal cutlets on each plate, and top withthe sauce.CHEF STELLINOS SUGGESTED WINE PAIRING:Artesa Estate Reserve Pinot Noir 53'