| How To Cook: |
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1. Trim the veal escallops and beat them well, season and dip in flour.
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2. Melt the butter in a pan and fry the meat until golden, then keep hot.
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3. Pour the water into the pan and add the chopped capers, paprika, and other seasonings, then simmer.
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4. Remove from the heat; add the cream, and lastly the lemon juice.
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5. Add a little more seasoning if necessary pour over the meat and serve immediately.
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