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

Please note that some ingredients and brands may not be available in every store.

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