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Related recipes: Beef, Citrus, Italian, Low-Carb, Low-Sugar, Main Dishes, National Cattlemans Beef Association, Quick & Easy, Veal
Quick & EasyTotal Time: 25 minutes
Yield: 4 servings
1 lb veal leg cutlets, cut 1/8 to 1/4 inch thick
2 Tbs all-purpose flour
1/2 tsp salt
1/8 tsp paprika
1/8 tsp ground white pepper
1 Tbs olive oil
Lemon-Caper Sauce:
2/3 cup dry white wine
2 Tbs fresh lemon juice
2 tsp drained capers
1 tsp butter
Pound veal cutlets to 1/8-inch thickness. Combine flour, salt, paprika and pepper. Lightly coat cutlets with flour mixture.
Heat 1/2 of oil in large nonstick skillet over medium heat until hot. Cook cutlets in batches, 2 to 4 minutes or until cooked through, turning once. Remove; keep warm.
Add wine and lemon juice to skillet; cook and stir over medium heat until browned bits attached to skillet are dissolved and sauce is slightly thickened. Remove from heat; stir in capers and butter. Serve over cutlets.
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The information presented in the Food Guide is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires September 2008.
