b'SERVES 4 FOR THE PICCATA SAUCE:3 tablespoons olive oil white onion, chopped TO PREPARE THE PICCATA SAUCE:4 garlic cloves, thickly sliced In a saucepan over medium heat, cook the olive oil and onion for 4 minutes.cup white wineAdd the garlic. Add the wine and lemon juice, and reduce by two-thirds, 2 tablespoons lemon juiceabout 3 more minutes. Add the parsley and chicken stock, and bring to a boil 1 tablespoon chopped over high heat, then simmer, uncovered, for 30 minutes. Add the capers and fresh parsleysimmer, uncovered, for 15 more minutes. Keep the sauce warm until you are 2 cups chicken stockready to use it.4 tablespoons capers, drained,rinsed, and drained againTO PREPARE THE VEAL CUTLETS:2 tablespoons butter, for Lightly pound the veal slices. Sprinkle them with salt and pepper, and dust thickening the sauce with flour. Pour the extra light olive oil into a large nonstick saut pan. Cook over (See Chefs Tip.)medium heat until the oil starts to sizzle; the oil must be hot in order to seal the meats juices in. Add the veal slices and cook 30 to 45 seconds on each side. FOR THE VEAL CUTLETS: Dont cook much longer, or the veal will be tough. (A thicker veal slice might 1 pound veal cutlets take up to 1 minute per side, but no more than that.) Place the cooked meat inteaspoon saltthe saucepan with the Piccata Sauce, and reheat it in the sauce for another minuteteaspoon pepperover medium-low heat. 4tablespoonsflour3 tablespoons extra light olive oil Transfer the meat to a serving platter. Add 2 tablespoons of butter to the sauce to thicken it; turn off the heat, and stir to incorporate the butter. Pour the hot sauce over the veal, and serve. SUGGESTEDCHEFS TIP:WINE PAIRING:If you prefer a thicker sauce, you can always reduce it more by cooking TUFAIE SOAVEit longer before you add the meat. The butter will add SUPERIORE CLASSICO a flavorful gloss to the sauce. Make sure you use sweet butter and not salted butter; it will taste better.step-by-step'