Veal Piccata in Lemon-Caper Sauce

02Blackberry Chops 03Breast W/Filling 04Citrus-Salsa

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.
 

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