Dr.Husband procured the finest milk-fed veal cutlets from Frigo’s Italian market in Springfield, Massachusetts.
The owner, Joe, likes to pound them. I prefer them unpounded. It’s an ongoing battle, but I usually win.
So, cutlets are like 1/2″ thick. If they are too thin, they overcook in a second. Thicker means moister.
Dredge 2 lbs. cutlets in egg/milk batter, then flour.
In a very large skillet, brown cutlets in olive oil, both sides, quickly and in stages so not touching.
After each stage, deglaze and scrape with dry white wine (could use broth).
Set aside cutlets in a bowl with deglazed juices until all cutlets arebr owned.
To the skillet added 1/4 lb. butter, tiny asparagus tips, chopped shiitake mushrooms, stirred until firm but soft.
Add the cutlets back in with all of the juices/wine, scraped bits.
Add juice of 2 lemons and 3 hefty tablespoons capers, over the cutlets.
Simmer covered for 5 minutes.
Meanwhile make Fettucine, tossed with chopped sun-dried tomatoes and fresh basil.