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.

5.00 avg. rating (94% score) - 2 votes

Nutrition information per serving: 240 calories; 9 g fat (5 g saturated fat; 2 g monounsaturated fat); 103 mg cholesterol; 394 mg sodium; 7 g carbohydrate; 0.3 g fiber; 25 g protein; 9.1 mg niacin; 0.3 mg vitamin B6; 1.0 mcg vitamin B12; 1.3 mg iron; 12.9 mcg selenium; 2.7 mg zinc. This recipe is an excellent source of protein and niacin; and a good source of vitamin B6, vitamin B12, selenium and zinc.

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One Response

  1. Joan says:

    Great recipe. I didn’t have capers, so I chopped up a few olives to give it that “topping” zing.

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