Veal Piccata

[Anthony Theobald]

This is another house favorite.
Provimi veal if you can find it really makes a subtle but detectable difference
Serves 4

Ingredients
1 lb Veal Leg Cutlets 500g
2 tablespoons flour 30ml
to taste: paprika and pepper
2-3 teaspoons olive oil
2 tablespoon fresh lemon juice
1 small bay leaf
1 teaspoon butter(If you can find it-Use a high qual

ity butter such as Plugra) 1 teaspoon capers, drained
thin lemon slices

Directions
If necessary, pound Veal Leg Cutlets with meat mallet to 1/8″ thick.
Combine flour, paprika, and pepper in shallow dish.
Lightly coat veal with seasoned flour.
Heat oil in 12 inch 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 bits from bottom
of pan. Bring to a boil.
Reduce heat and simmer, stirring frequently, until slightly thickened, 1-2
minutes.

Remove bay leaf; stir in butter and capers.
Spoon over veal.
Garnish with lemon slices.