Recipe courtesy of the National Cattleman’s Beef
Association
Preparation facts
Total Time: 25 minutes
Yield: 4 servings
Ingredients
1 lb veal leg cutlets, cut 1/8 to 1/4 inch thick
2 Tbs all-purpose flour
1/2 tsp salt
1/8 tsp paprika
1/8 tsp ground white pepper
1 Tbs olive oil
Lemon-Caper Sauce:
2/3 cup dry white wine
2 Tbs fresh lemon juice
2 tsp drained capers
1 tsp butter
Directions
Pound veal cutlets to 1/8-inch thickness. Combine flour, salt, paprika
and pepper. Lightly coat cutlets with flour mixture.
Heat 1/2 of oil in large nonstick skillet over medium heat until hot.
Cook cutlets in batches, 2 to 4 minutes or until cooked through, turning once. Remove; keep
warm.
Add wine and lemon juice to skillet; cook and stir over medium heat
until browned bits attached to skillet are dissolved and sauce is slightly thickened. Remove
from heat; stir in capers and butter. Serve over cutlets.
Nutrition facts
Serving Size 1 serving
Calories 206
Calories from Fat 104 (51%)
% Daily Value*
18%Total Fat 11g
20%Saturated
Fat 4.1g
Polyunsaturated Fat 0.9g
Monounsaturated Fat 5.5g
21%Cholesterol 62mg
16%Sodium 389mg
7%Potassium 234mg
1%Total
Carbohydrate 4g
1%Dietary
Fiber 0.2g
Sugars 0g
Sugar Alcohols 0g
29%Protein 15g