Veal Cutlet Piccata

Yield:
Makes 4 servings

Preparation Time:
and Cooking Time: 35 min

Ingredients:

  1. 1 pound veal leg cutlets, cut 1/8 to 1/4- inch thick
  2. 1/4 cup all purpose flour
  3. 1/2 teaspoon salt
  4. 1/8 teaspoon sweet paprika
  5. 1/8 teaspoon ground white pepper
  6. 1 Tablespoon unsalted butter, divided
  8. Sauce:
  9. 2/3 cup dry white wine
  10. 1 Tablespoon fresh lemon juice
  11. 1 Tablespoon unsalted butter, room temperature
  12. 2 teaspoons capers
  13. Salt
Directions:

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

Combine flour, 1/2 teaspoon salt, paprika and white pepper in shallow dish.  Lightly coat cutlets with seasoned flour.

Heat 1/2 tablespoon butter in large nonstick skillet over medium heat until melted.  Place 2 or 3 cutlets in skillet; cook 2 to 3 minutes or until veal is cooked through, turning once.  Remove cutlets; keep warm.  Repeat with 1/2 tablespoon butter and remaining cutlets.

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 tablespoon room temperature butter and capers.  Season with salt, as desired. 

Spoon sauce over cutlets.  Serve immediately. 

Recipes and Images provided by The Beef Checkoff



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