2 tbsp (30 mL) flour
Paprika and black pepper to taste
1 lb (454 g) Ontario veal scaloppini
2 1/3 tsp (40 mL) olive oil
1/3 cup (80 mL) dry white wine
2 tbsp (30 mL) fresh lemon juice
1 small bay leaf
1 tsp (5 mL) butter
1 tsp (5 ml) capers, drained
Thin lemon slices
Garnish (optional) chopped parsley
If necessary, pound veal leg cutlets with meat mallet to 1/8” thick. Combine flour, paprika, and pepper in a shallow dish. Lightly coat veal with seasoned flour. Heat oil in 12” skillet over medium heat. Add cutlets, two at a time, and cook 2 minutes on each side or until done. Transfer to serving platter; keep warm. Add wine, lemon juice and bay leaf to skillet, scraping browned bit from bottom of pan. Bring to a boil. Reduce heat and simmer, stirring frequently, until slightly thickened, 1 to 2 minutes. Remove bay leaf; stir in butter and capers. Spoon over veal. Garnish with lemon slices.
Tip: Avoid frequent turning of the veal, this will tend to dry it out. Cook on one side until juices rise to the surface and then flip cooking each side only once.