Veal Piccata

Total preparation and cooking time: 25 minutes

1 lb veal cutlets, 1/8" to 1/4" thick
2 Tbsp all-purpose flour
1/8 tsp sweet paprika
1/8 tsp ground white pepper
1 Tbsp olive oil

Lemon-Caper Sauce:
2/3 cup dry white wine
2 Tbsp fresh lemon juice
2 tsp drained capers
1 tsp butter

1. Pound veal cutlets to 1/8" thickness if necessary. Combine flour paprika, white pepper and 1/2 teaspoon salt. Lightly coat cutlets with flour mixture.

2. In large nonstick skillet, heat half the oil over medium heat until hot. Add half the cutlets; cook 3 to 4 minutes for medium doneness, turning once. Remove; 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 sauce thickens slightly. Remove from heat; stir in capers and butter. Spoon over cutlets.

Source: National Cattlemen's Beef Association

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