These lightly sautéed
veal cutlets, flavored with a piquant lemon-caper sauce, take
only minutes to prepare. It's a big impression for very little
effort and your guests (or family) will be delighted.
Veal Piccata
1 pound veal leg cutlets
2 tablespoons all-purpose flour
1/8 teaspoon paprika
1/8 teaspoon white pepper
2 teaspoons olive oil
1/3 cup dry white wine
2 tablespoons fresh lemon juice
1 small bay leaf
1 teaspoon butter
1 teaspoon capers
Pound veal leg cutlets
with meat mallet to 1/8-inch thickness, if necessary. Combine
flour, paprika and pepper in shallow dish. Lightly coat veal
with seasoned flour.
Heat oil in large nonstick
skillet over medium heat. Add cutlets, two at a time, and cook
2 minutes on each side or until done. Transfer to serving platter;
keep warm.
Add wine, lemon juice
and bay leaf to skillet, scraping browned bits from bottom of
pan. Bring to a boil. Reduce heat and simmer, stirring frequently,
until slightly thickened, 1 to 2 minutes. Remove bay leaf; stir
in butter and capers. Spoon over veal cutlets. Garnish with lemon
slices, if desired, to serve.
Makes 4 servings.
Recipe provided courtesy
of Beef Industry Council.
