Veal Cutlet Piccata

Yield: Makes 4 servings

Preparation Time: and Cooking Time: 35 min

Ingredients

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

Sauce:

2/3 cup dry white wine

1 Tablespoon fresh lemon juice

1 Tablespoon unsalted butter, room temperature

2 teaspoons capers

Salt

Add To

Nutrition Facts

Yield: Makes 4 servings

Approximate Nutrient Content per serving:

Calories: 240

Calories From Fat: 81

Total Fat: 9g

Saturated Fat: 5g

Cholesterol: 103mg

Sodium: 394mg

Total Carbohydrates: 7g

Dietary Fiber: 0.3g

Protein: 25g

This recipe is an excellent source of protein and niacin; and a good source of vitamin B6, vitamin B12, selenium and zinc.

Please Note: Nutritional values listed may vary from final results depending on actual measurements, products and brands used to prepare the recipe.

Directions:

Pound veal cutlets to 1/8-inch thickness, if necessary.

Combine flour, 1/2 teaspoon 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.

Recipes and Images provided by The Beef Checkoff

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