Veal Recipe: Veal Cutlet Piccata

• 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

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.