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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

1. 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.
2. 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.
3. 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.

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