Recipes - Veal Piccata

Veal Piccata

 

 

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. 4 servings.