Lemon and paprika-seasoned veal cutlets are sauteed and served with a white wine cream pan sauce with capers over hot cooked noodles.

Veal Cutlets

2 pounds veal, sliced
2 tablespoons lemon juice
1/2 teaspoon salt
1/2 teaspoon ground pepper
1/2 teaspoon paprika
1 tablespoon vegetable oil
2 tablespoons capers
1/4 cup white wine
1 bay leaf
3 tablespoons heavy cream

Cooked noodles for accompaniment

1. Sprinkle sliced veal with lemon juice and season with salt, pepper, and paprika.
2. Heat oil in a skillet and fry the veal cutlets for 3 minutes on the first side. Turn the cutlets over and add capers. Fry for 3 minutes; remove the cutlets and arrange on a heated platter.
3. Pour white wine into the skillet, add bay leaf, and simmer for 3 minutes. Remove the bay leaf, then blend in heavy cream. Pour over the cutlets. Serve with cooked noodles.

Makes 4 servings.