Quick, easy, delicious veal piccata recipe

• 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

1. RINSE veal slices under cold running water, drain, put on paper towel. Pat dry.
2. FLATTEN veal to desired thickness 1/8 - 1/4 inch thick, if not already thin.
3. MIX flour, paprika, salt and pepper
4. DREDGE veal in flour.
5. 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.
6. 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.
7. BRING to a simmer, reduce heat to medium-low, let sauce thicken.
8. WHEN sauce is thickened, swirl in TBSP butter. Add capers.
9. POUR pan juices over veal.

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