Veal piccata #2

By duckieq

Ingredients

• 1lb. veal cutlets
• 2 T. flour
• 1/2 tsp. salt
• 1/8 tsp. paprika
• 1T. olive oil, divided
• 2/3 c. dry, white wine
• 2T. fresh lemon juice
• 2T. drained capers
• 1T. butter

Preparation

Step 1

1) flatten cutlets between two sheets of plastic wrap to 1/8" thick.

2) combine flour, salt, paprika and pepper. lightly coat both sides of veal.

3) in lg. non-stick skillet over md. heat, heat 1/2 T. oil. add 1/2 the veal and cook 2 minutes each side or til cooked thru. remove to plate to keep warm and repeat with remaining oil and veal.

4) to the same skillet, add wine and lemon; bring to boil. stir constantly to dissolve bits from bottom of skillet, about 1-2 minutes, or until slightly thickened.

5) remove from heat and add capers and butter

6) spoon over veal; serve