Veal Cutlet Piccata
Recipe courtesy of The Beef Checkoff.
1 pound veal leg cutlets, cut 1/8 to 1/4-inch thick
1/4 cup all-purpose flour
1/2 teaspoon salt
1/8 teaspoon sweet paprika
1/8 teaspoon ground white pepper
1 tablespoon unsalted butter - divided use
2/3 cup dry white wine
1 tablespoon fresh lemon juice
1 tablespoon unsalted butter, at room temperature
2 teaspoons capers
Salt to taste
- Pound veal cutlets to 1/8-in. thickness, if necessary. Combine flour, 1/2 tsp. salt, paprika and white pepper in shallow dish. Lightly coat cutlets with seasoned flour.
- Heat 1/2 tablespoon butter in large nonstick skillet over medium heat until melted. Place 2 or 3 cutlets in skillet; cook 2 to 3 minutes or until veal is cooked through, turning once. Remove cutlets; keep warm. Repeat with 1/2 tablespoon butter and remaining cutlets.
- Add wine and lemon juice to skillet; increase heat to medium-high. Cook and stir until browned bits attached to skillet are dissolved and liquid is reduced by half. Remove from heat. Stir in 1 tablespoon room temperature butter and capers. Season with salt, as desired. Spoon sauce over cutlets. Serve immediately.
Makes 4 servings.
Nutritional Information Per Serving (1/4 of recipe): Calories: 240; Total Fat: 9g; Saturated Fat: 5g; Cholesterol: 103mg; Total Carbs: 7g; Protein: 25g; Sodium: 394mg.
Recipe and photograph courtesy of The Beef Checkoff.