Escalopes de Veau Viennoise (Breaded veal with lemon and caper garnish)

I know I promised some more of Mom's pie recipes and I'll get back to those later but this is a recipe that I want to share---it isn't that difficult and comes together rather quickly.  As I said in my first post I lost most of my cookbooks in the storm and The New York Times 60-Minute Gourmet was one of them.  This is one of my favorites from that book.  I have made a couple of changes.  The recipe calls for the veal to be dipped in an egg wash and since DH is allergic to eggs I dip the veal in evaporated milk which works great.  It also called for hard boiled egg sieved as a garnish and I skip that.  After breading the veal I place on a wire rack and place in the refrigator until ready to cook. The most important thing about cooking veal is NOT to over cook it.  Having it cold helps control this in addition to helping the breading set up.  As I am giving to you it is for 4 servings---as you see from the picture I cut the veal into smaller pieces because I LOVE  the lemon, anchovy, caper combination, eat it, don't leave it on your plate!!! :-)  Prepare the garnish before you start cooking the veal.

1# Veal scaloppine, 4 pieces or cut as I did
     Salt and freshly ground black pepper
1 small can evaporated milk
   Flour for dredging
1 Cup Italian seasoned bread crumbs
1/4 Cup finely chopped flat leaf Italian paraley
Thinly sliced lemon for the number of pieces of veal
Flat fillets of anchovies
Capers, drained
1/4 to 1/2 Cup peanut, vegetable or corn oil
6 Tablespoons butter

Place the veal between pieces of wax paper and pound until thin.  Salt & pepper the veal. Pour milk into a pie plate. Put flour on a large plate and the bread crumbs an another large plate.  Coat the slices of veal on both sides with the flour.  Dip the slices, one at the time, in the milk and then in bread crumbs until uniformly coated.  Press the bread crumbs in to help them adhere.  Place on wire rack and put in refreigator until ready to cook.

Arrange the thinly sliced, seeded lemon slices on a plate.  Shape anchovy fillet into round band and place on each lemon slice.  Fill each anchovy band with capers.

Heat oil in large skillet,  use 2 if necessary, and cook meat until nicely brown on both sides.  Do this quickly so as not to over cook the veal.  Place veal on platter.  Heat the butter in a skillet, swirling it around until it foams up and becomes hazelnut brown.  Do not burn the butter.  When the foam subsides, pour over the veal, garnish each slice with the lemon garnish and sprinkle with chopped parsley.  Enjoy!!!!!  Pasta, salad and good French bread completes the meal.