|Veal leg cutlets||1 Pound, cut 1/8 - 0.25 inch thick|
|All purpose flour||2 Tablespoon|
|Pepper white||1⁄8 Teaspoon|
|Olive oil||1 Tablespoon|
|Dry white wine||2⁄3 Cup (10.67 tbs)|
|Lemon juice||2 Tablespoon|
|Capers||2 Teaspoon, drained|
Pound veal cutlets to 1/8 inch thickness, if necessary.
Combine next four ingredients.
Lightly coat both sides of veal with flour mixture.In lg.
nonstick skillet, heat 1/2 the oil over medium heat until hot.
Place 1/2 the veal in skillet and cook 2 minutes on each side or until cooked through.
Remove veal; keep warm.
Repeat with remaining veal and oil.In same skillet, add wine and lemon juice; bring to a boil, stirring to dissolve any browned bits attached to skillet.
Cook and stir 1-2 minutes or until slightly thickened.
Remove from heat; stir in capers and butter.
Spoon sauce over veal.
Calories 226 Calories from Fat 61
% Daily Value*
Total Fat 7 g10.6%
Saturated Fat 2.2 g10.9%
Trans Fat 0 g
Cholesterol 92.7 mg30.9%
Sodium 340 mg14.2%
Total Carbohydrates 8 g2.6%
Dietary Fiber 0.33 g1.3%
Sugars 0.6 g
Protein 25 g49.9%
Vitamin A 2.3% Vitamin C 6.1%
Calcium 1.5% Iron 3%
*Based on a 2000 Calorie diet