Veal Cutlet Piccata
Courtesy of The Beef Checkoff 4 Servings • 15 Min. Prep Time • 15 Min. Cook Time| Ingredients |
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| 1 lb. veal leg cutlets, cut 1/8- to 1/4-in. thick |
| 1/4 c. flour |
| 1/2 tsp. salt |
| 1/8 tsp. sweet paprika |
| 1/8 tsp. ground white pepper |
| 1 Tbsp. unsalted butter |
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| Sauce: |
| 2/3 c. dry white wine |
| 1 Tbsp. fresh lemon juice |
| 1 Tbsp. unsalted butter, at room temperature |
| 2 tsp. capers |
| salt |
Directions:
1. Pound veal cutlets to 1/8-in. thickness, if necessary. Combine flour, 1/2 tsp. salt, paprika and white pepper in shallow dish. Lightly coat cutlets with seasoned flour.
2. Heat 1/2 Tbsp. butter in large nonstick skillet over medium heat until melted. Place 2 or 3 cutlets in skillet; cook 2-3 min. or until veal is cooked through, turning once. Remove cutlets; keep warm. Repeat with 1/2 Tbsp. butter and remaining cutlets.
3. Add wine and lemon juice to skillet; increase heat to medium-high. Cook and stir until browned bits attached to skillet are dissolved and liquid is reduced by half. Remove from heat. Stir in 1 Tbsp. room temperature butter and capers. Season with salt, as desired. Spoon sauce over cutlets. Serve immediately.
* Recipe Courtesy of The Beef Checkoff
Nutrition:
Calories: 240; Total Fat: 9g; Saturated Fat: 5g; Cholesterol: 103mg; Total Carbs: 7g; Protein: 25g; Sodium: 394mg;