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Veal Cutlet Piccata
Serves:
4
Preparation & Cook Time:
35 minutes
Nutritional Information:
Veal Cutlet Piccata
Ingredients
- 1 lb veal leg cutlets, cut 1/8 to 1/4 inch thick
- 1/4 cup all-purpose flour
- 1/2 tsp salt
- 1/8 tsp sweet paprika
- 1/8 tsp ground white pepper
- 1 tbsp unsalted butter
Sauce:
- 2/3 cup dry white wine
- 1 tbsp fresh lemon juice
- 1 tbsp unsalted butter; at room temperature
- 2 tsp capers
- Salt
Directions
Pound veal cutlets to 1/8-inch thickness, if necessary. Combine flour, 1/2 tsp salt, paprika and white pepper in shallow dish. Lightly coat cutlets with seasoned flour.
Heat 1/2 tbsp butter in large nonstick skillet over medium heat until melted. Place 2 or 3 cutlets in skillet; cook 2 to 3 min. or until veal is cooked through, turning once.
Remove cutlets; keep warm. Repeat with 1/2 tbsp butter and remaining cutlets. Add wine and lemon juice to skillet; increase heat to medium-high. Cook and stir until browned bits attached to skillet are dissolved and liquid is reduced by half.
Remove from heat. Stir in 1 tablespoon room temperature butter and capers. Season with salt, as desired. Spoon sauce over cutlets. Serve immediately.