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Veal Piccata

Total preparation and cooking time: 25 minutes

Servings: 4

Ingredients

  1 pound veal leg cutlets, cut 1/8 to 1/4 inch thick

  2 tablespoons all-purpose flour

  1/2 teaspoon salt

  1/8 teaspoon paprika

  1/8 teaspoon ground white pepper

  1 tablespoon olive oil

  Lemon-Caper Sauce:

  2/3 cup dry white wine

  2 tablespoons fresh lemon juice

  2 teaspoons drained capers

  1 teaspoon butter

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Directions

Pound veal cutlets to 1/8-inch thickness. Combine flour, salt, paprika and pepper. Lightly coat cutlets with flour mixture.

Heat 1/2 of oil in large nonstick skillet over medium heat until hot. Cook cutlets in batches, 2 to 4 minutes or until cooked through, turning once. Remove; keep warm.

Add wine and lemon juice to skillet; cook and stir over medium heat until browned bits attached to skillet are dissolved and sauce is slightly thickened. Remove from heat; stir in capers and butter. Serve over cutlets.