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VEAL
PICCATA
Prep Time: 15 Minutes
Cook Time: 6 to 8 Minutes
Ready In: 25 Minutes
Makes 2 to 3 servings
Ingredients:
1 pound veal cutlets,
cut 1/8 to 1/4 inch thick
2 tablespoons all-purpose flour
1/2 teaspoon salt
1/8 teaspoon paprika
1/8 teaspoon ground white pepper
1 tablespoon olive oil
Lemon-Caper Sauce:
2/3 cup dry white wine
2 tablespoons fresh lemon juice
2 teaspoons drained capers
1 teaspoon butter
Directions:
1. Pound veal cutlets
to 1/8 inch thickness, if necessary. Combine flour, salt, paprika
and white pepper. Lightly coat both sides of veal cutlets with
flour mixture.
2. In large nonstick skillet,
heat 1/2 of oil over medium heat until hot. Add 1/2 of veal cutlets;
cook 3 to 4 minutes or until cooked through, turning once. Remove
veal cutlets; keep warm. Repeat with remaining oil and veal cutlets.
3. Add wine and lemon juice to
skillet; cook and stir until browned bits attached to skillet
are dissolved and liquid thickens slightly. Remove from heat;
stir in capers and butter.
4. To Serve: Spoon sauce over
veal cutlets. |
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