Veal Piccata

Prep 10 minutes
Cook 10 minutes
Makes 4 servings

• All-purpose flour

• 4 veal cutlets, pounded to 1⁄8-inch thickness

• Salt

• Lemon-pepper seasoning, Lawry’s®

• 3 tablespoons extra virgin olive oil

• 2 teaspoons chopped garlic, Gourmet Garden®

• 1 cup dry white wine

• 1⁄4 cup lemon juice, Minute Maid®

• 2 tablespoons capers, drained, Delallo®

• 2 tablespoons butter

• 1⁄4 cup fresh finely chopped parsley

• Lemon slices (optional)

• Fresh parsley sprigs (optional)

1. Place flour in a shallow dish. Season both sides of the cutlets with salt and lemon-pepper seasoning. Coat cutlets in flour; pat off excess flour. In a large skillet, over medium-high heat, cook cutlets in hot oil for 2 minutes on each side.Transfer to a plate and keep warm.Add garlic to the skillet;cook and stir for 1 minute. Add wine to the skillet; bring to a boil and cook until reduced by half. Add lemon juice and capers and return to simmer. Stir in butter and parsley until the butter is melted. Return cutlets to the skillet and coat with the sauce. Transfer to a serving plate and top with remaining sauce. Garnish with lemon slices and parsley sprigs (optional).