Veal Piccata

Veal Piccata

Total preparation and cooking time: 25 minutes

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

Lemon-Caper Sauce:

2/3 cup dry white wine

2 tablespoons fresh lemon juice

2 teaspoons drained capers

1 teaspoon butter

1. Pound veal cutlets to 1/8 inch thickness, if necessary.

Combine flour, salt, paprika and white pepper.

Lightly coat both sides of cutlets with flour mixture.

2. In large nonstick skillet, heat 1/2 of oil over medium heat until hot.

Add 1/2 of cutlets; cook 3 to 4 minutes or until cooked through, turning once.

Remove cutlets; 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 liquid thickens slightly.

Remove from heat; stir in capers and butter.

Spoon sauce over cutlets.

Makes 4 servings (serving size: 1/4 of recipe).

Nutrition information per serving: 224 calories; 29 g protein; 4 g carbohydrate;

8 g fat; 1 mg iron; 343 mg sodium; 94 mg cholesterol.