Veal Cutlet Piccata
Courtesy of The Beef Checkoff
Servings: 4
Prep Time: 15 Min.
Cook Time: 15 Min.
Prep Time: 15 Min.
Cook Time: 15 Min.
What you need:
* 1 lb. veal leg cutlets, cut 1/8- to 1/4-in. thick
* 1/4 c. flour
* 1/2 tsp. salt
* 1/8 tsp. sweet paprika
* 1/8 tsp. ground white pepper
* 1 Tbsp. unsalted butter
Sauce:
* 2/3 c. dry white wine
* 1 Tbsp. fresh lemon juice
* 1 Tbsp. unsalted butter, at room temperature
* 2 tsp. capers
* salt
* 1/4 c. flour
* 1/2 tsp. salt
* 1/8 tsp. sweet paprika
* 1/8 tsp. ground white pepper
* 1 Tbsp. unsalted butter
Sauce:
* 2/3 c. dry white wine
* 1 Tbsp. fresh lemon juice
* 1 Tbsp. unsalted butter, at room temperature
* 2 tsp. capers
* salt
What to do:
1. 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.
2. Heat 1/2 Tbsp. butter in large nonstick skillet over medium heat until melted. Place 2 or 3 cutlets in skillet; cook 2-3 min. or until veal is cooked through, turning once. Remove cutlets; keep warm. Repeat with 1/2 Tbsp. butter and remaining cutlets.
3. 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 Tbsp. room temperature butter and capers. Season with salt, as desired. Spoon sauce over cutlets. Serve immediately.
* Recipe Courtesy of The Beef Checkoff
2. Heat 1/2 Tbsp. butter in large nonstick skillet over medium heat until melted. Place 2 or 3 cutlets in skillet; cook 2-3 min. or until veal is cooked through, turning once. Remove cutlets; keep warm. Repeat with 1/2 Tbsp. butter and remaining cutlets.
3. 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 Tbsp. room temperature butter and capers. Season with salt, as desired. Spoon sauce over cutlets. Serve immediately.
* Recipe Courtesy of The Beef Checkoff
Nutritional information:
Calories: 240; Total Fat: 9g; Saturated Fat: 5g; Cholesterol: 103mg; Total Carbs: 7g; Protein: 25g; Sodium: 394mg;