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Veal Cutlets recipe

Lemon and paprika-seasoned veal cutletsare sauteed and served with a white wine cream pan sauce withcapers over hot cooked noodles.

Recipe: Veal Cutlets

2 pounds veal, sliced
2 tablespoons lemon juice
1/2 teaspoon salt
1/2 teaspoon ground pepper
1/2 teaspoon paprika
1 tablespoon vegetable oil
2 tablespoons capers
1/4 cup white wine
1 bay leaf
3 tablespoons heavy creamCooked noodles for accompaniment

  • Sprinkle sliced veal with lemon juiceand season with salt, pepper, and paprika.
  • Heat oil in a skillet and fry the vealcutlets for 3 minutes on the first side. Turn the cutlets overand add capers. Fry for 3 minutes; remove the cutlets and arrangeon a heated platter.
  • Pour white wine into the skillet, addbay leaf, and simmer for 3 minutes. Remove the bay leaf, thenblend in heavy cream. Pour over the cutlets. Serve with cookednoodles.

    Makes 4 servings.

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