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Lightly dust each side of veal cutlet with flour. Heat olive oil and butter in a large frying pan. Fry cutlets over moderately hight heat for approximately 2 minutes on each side. Transfer to a warm plate. Add the wine into the pan. Increase heat to high and boil until there are only 4 tablespoons of liquid left. Add in the stock and capers and boil for 4- 5 minutes, until it has reduced. Return the cutlets to the pan and heat through for a minute. Sprinkle with parsley and serve over rice or pasta.
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Record your recipes and experiments — organized cooking journal
Filipino cuisine — adobo, sinigang, lumpia, kare-kare, lechon
Essential Korean cooking — foundations, banchan, kimchi, soups