Recipe: VEAL OR CHICKEN PAILLARD

2 large slices of veal or chicken breast, cut 1/8" thick
Flour for dredging
3 tbs olive oil or butter
1 clove garlic, chopped
Salt and Pepper, to taste
1 lemon (juice one half, slice other half)
2 tbs capers, drained, chopped
2 tbs parsley, chopped
3 tbs hot water

1. Put veal slices between sheets of plastic wrap and pound to even out thickness. Dredge in flour. Heat a frying pan. Add oil then garlic. Fry both sides of meat until golden.
2. Season with salt and pepper and add juice and capers, 1 tbs parsley, lemon slices and 3 tbs hot water. Let it bubble up, then cover pan and cook so meat is cooked through. Turn off heat and let pan stand 5 min. with lid on. Add the remaining parsley and serve. MAKES 4 SERVINGS.