HealthNotes

Veal Piccata

• From: National Cattleman's Beef Association

Ingredients

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

• 2 Tbs all-purpose flour

• 1/2 tsp salt

• 1/8 tsp paprika

• 1/8 tsp ground white pepper

• 1 Tbs olive oil

• Lemon-Caper Sauce:2/3 cup dry white wine

• 2 Tbs fresh lemon juice

• 2 tsp drained capers

• 1 tsp butter

This classic and dependable veal piccata recipe will wow dinner guests.

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.