Prep: 10 min; Cook: 10 min - Easy
Serves 4

This quick and easy veal piccata recipe is also very tasty.

• 1 pound thinly sliced veal
• 2 TBSP butter or 1 TBSP olive oil plus 1 TBSP butter
• 1/2 cup flour
• 1/2 tsp paprika or cayenne pepper (optional)
• 1/2 cup white wine
• 2 TBSP lemon juice
• Salt
• Freshly ground pepper (white or black) to taste
• 1 TBSP Butter
• 1 TBSP capers, rinsed

Chef's knife; platter for dredging; sautée pan

RINSE veal slices under cold running water, drain, put on paper towel. Pat dry.

FLATTEN veal to desired thickness 1/8 - 1/4" thick, if not already thin.

MIX flour, paprika, salt and pepper

DREDGE veal in flour.

HEAT butter and olive oil in sautée pan over medium-high heat. Add veal - do not crowd the pan. Sautée for about two minutes per side. REMOVE to a warm platter; you can place platter in warm oven.

ADD lemon and wine to pan; DEGLAZE (Dissolve the remaining bits of food) the pan using a wooden spoon or spatula to scrape. This is the basis for your sauce.

BRING to a simmer, reduce heat to medium-low, let sauce thicken.

WHEN sauce is thickened, swirl in butter. Add capers.

POUR pan juices over veal.

Serve with fresh or frozen peas and polenta or mashed potatoes.