|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.