These lightly sautéed veal cutlets, flavored with a piquant lemon-caper sauce, take only minutes to prepare. They make a big impression for very little effort and your guests (or family) will be delighted.
1 pound veal leg cutlets
2 tablespoons all-purpose flour
1/8 teaspoon paprika
1/8 teaspoon white pepper
1 tablespoon olive oil
1/2 cup dry white wine
2 tablespoons fresh lemon juice
1 small bay leaf
2 tablespoons butter
1 tablespoon capers
- Pound veal leg cutlets with meat mallet to 1/8-inch thickness, if necessary; season with salt. Combine flour, paprika and pepper in shallow dish. Lightly coat veal with seasoned flour.
- Heat oil in large nonstick skillet over medium heat. Add cutlets, two at a time, and cook 2 minutes on each side or until done. Transfer to serving platter; keep warm.
- Add wine, lemon juice and bay leaf to skillet, scraping browned bits from bottom of pan. Bring to a boil. Reduce heat and simmer, stirring frequently, until slightly thickened, 1 to 2 minutes.
- Remove from heat; remove bay leaf; stir in butter and capers. Spoon over veal cutlets. Garnish with lemon slices, if desired, to serve.
Makes 4 servings.
Recipe provided courtesy of Beef Industry Council.