Related recipes: Beef, Citrus, Italian, Low-Carb, Main Dishes, National Cattleman’s Beef Association, Veal
Make it a Meal
Add these dishes to make a full meal:
Spinach and Mushroom Manicotti
Arugula and White Bean Salad with Rosemary Dressing
Wine Pairings
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
Copyright 2007, Healthnotes, Inc., 1505 S.E. Gideon St., Suite 200, Portland, Oregon 97202, www.Healthnotes.com.
2006-09-07
