Veal Piccata

25 minutes

• 1 lb veal leg cutlets, cut 1/8" to 1/4" thick
• 2 Tbsp all-purpose flour
• 1/8 tsp 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. Combine flour, paprika, pepper and 1/2 tsp salt. Lightly coat cutlets with flour mixture.
2. Heat 1/2 of oil in large nonstick skillet over medium heat until hot. Cook cutlets in batches, 3 to 4 minutes or until cooked through, turning once and adding oil as needed. Remove.
3. Add wine and lemon juice to skillet; cook and stir until browned bits attached to skillet are dissolved and sauce is slightly thickened. Remove from heat; stir in capers and butter. Serve over cutlets.

4 servings