Cooking the veal in batches ensures that the meat browns nicely. Chicken or pork cutlets may be substituted for veal.
1/4 cup all-purpose flour
3/4 teaspoon salt, divided
1/4 teaspoon ground white pepper
1 pound very thin veal cutlets (about 8 pieces)
1 tablespoon olive oil, divided
1 cup fat-free, less-sodium chicken broth
2 tablespoons fresh lemon juice
1 tablespoon butter
1 tablespoon chopped fresh flat-leaf parsley
1 tablespoon capers
How to Make It
Combine flour, 1/2 teaspoon salt, and pepper in a shallow dish. Dredge veal in flour mixture, shaking off excess.
Heat 1 1/2 teaspoons oil in a large nonstick skillet over medium-high heat. Add half of veal, and cook 1 minute on each side or until lightly browned. Remove veal from pan, and keep warm. Repeat procedure with remaining 1 1/2 teaspoons oil and remaining veal.
Add chicken broth and lemon juice to pan; cook 4 minutes or until liquid is reduced to about 1/4 cup, scraping pan to loosen browned bits. Whisk in butter and remaining 1/4 teaspoon salt; remove from heat. Spoon sauce over veal; sprinkle with parsley and capers.
Tart lemon juice, briny capers, and fresh parsley complement veal's delicate flavor in veal piccata (pih-KAH-tuh), a popular Italian dish.