VEAL PICCATA IN
LEMON-CAPER SAUCE

Serves 4. Total Prep/Cooking Time: 25 Minutes

1 pound veal leg cutlets, cut c to ¼ inch thick
2 tablespoons all-purpose flour
½ cup oil
½ teaspoon salt
c teaspoon paprika
c teaspoon ground white pepper
1 tablespoon olive oil Lemon-Caper
 
Lemon-Caper Sauce:
b cup dry white wine
2 tablespoons fresh lemon juice
2 teaspoons drained capers
1 teaspoon butter

1. Pound veal cutlets to c inch thickness, if necessary. Combine flour, salt, paprika and white pepper. Lightly coat both sides of cutlets with flour mixture.
2. In large nonstick skillet, heat 1/2 cup of oil over medium heat until hot. Add 1/2 of cutlets; cook 3 to 4 minutes or until cooked through, turning once. Remove cutlets; keep warm. Repeat with remaining oil and cutlets.
3. Add wine and lemon juice to skillet; cook and stir until browned bits attached to skillet are dissolved and liquid thickens slightly. Remove from heat; stir in capers and butter. Spoon sauce over cutlets.
    

Recipe courtesy National Cattlemen’s Beef Association and Cattlemen’s Beef Board.