From Stop and Shop
Ingredients
1 lb veal scaloppine
2 Tbsp of flour
1/2 tsp salt
1/8 tsp paprika
1/8 tsp ground white pepper
1 Tbsp olive oil
Lemon-Caper Sauce
2/3 cup dry white wine
2 Tbsp fresh lemon juice
2 tsp drained capers
1 tsp butter
Method
Pound veal to 1/8″ thickness, if necessary. Combine flour, salt, paprika and white pepper.
Lightly coat both sides of veal pieces with flour mixture. In large nonstick skillet, heat 1/2 of oil over medium heat until hot.
Add 1/2 of veal pieces, cook 3-4 minutes or until cooked through, turning once. Remove, keep warm. Repeat.
Add wine and lemon juice to skillet, cook and stir until browned bits attached to skillet are dissolved and liquid thickens slightly. Remove from heat, stir in capers and butter. Spoon sauce over your Veal Piccata.