Veal Piccata

1 pound veal leg cutlets, cut 1/8 to 1/4 inch thick
2 tablespoons all-purpose flour
1/2 teaspoon salt
1/8 teaspoon paprika
1/8 teaspoon ground white pepper
1 tablespoon olive oil Lemon-Caper

Lemon-Caper Sauce:
2/3 cup dry white wine
2 tablespoons fresh lemon juice
2 teaspoons drained capers
1 teaspoon butter

Pound veal cutlets to 1/8 inch thickness, if necessary.
Combine flour, salt, paprika and white pepper.
Lightly coat both sides of cutlets with flour mixture.

In large nonstick skillet, heat 1/2 of oil over medium heat until hot.
Add 1/2 of cutlets; cook 3 to 4 minutes or until cooked through, turning once.
Remove cutlets; keep warm. Repeat with remaining oil and cutlets.

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 cutlets.

Makes 4 servings (serving size: 1/4 of recipe).

Nutrition information per serving: 224 calories; 29 g protein; 4 g carbohydrate;
8 g fat; 1 mg iron; 343 mg sodium; 94 mg cholesterol.