Veal Piccata

Ingredients

• 2 tablespoons all-purpose flour
• Dash of salt
• 1/4 teaspoon black pepper
• 1 tablespoon water
• 1 large egg white
• 1/3 cup Italian-seasoned breadcrumbs
• 4 (2-ounce) veal cutlets
• 2 teaspoons olive oil
• 1 cup fat-free, less-sodium chicken broth
• 1 teaspoon grated lemon rind
• 2 to 3 tablespoons fresh lemon juice
• 1 tablespoon capers, drained and rinsed
• Lemon wedges (optional)

Preparation

1. Combine flour, salt, and pepper in a shallow dish. Combine water and egg white in another shallow dish, stirring with a whisk. Place breadcrumbs in a third shallow dish. Working with 1 cutlet at a time, dredge in flour mixture. Dip floured cutlet in egg white mixture; dredge in breadcrumbs.
2. Heat oil in a large nonstick skillet over medium-high heat. Add cutlets to pan; cook 2 minutes on each side or until lightly browned. Remove from pan; keep warm.
3. Add broth, rind, juice, and capers to pan; simmer 2 minutes, stirring constantly. Pour over cutlets; serve immediately. Garnish with lemon wedges, if desired.