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
2/3 cup dry white wine
2 tablespoons fresh lemon juice
2 teaspoons drained capers
1 teaspoon butter
Step 2 - Prepare the Veal
Pound veal cutlets to 1/8-inch thickness. Combine flour, salt, paprika and pepper. Lightly coat cutlets with flour mixture.
Step 3 - Pan Fry
Heat 1/2 of oil in large nonstick skillet over medium heat until hot. Cook cutlets in batches, 2 to 4 minutes or until cooked through, turning once. Remove; keep warm.
Step 4 - Final
Add wine and lemon juice to skillet; cook and stir over medium heat until browned bits attached to skillet are dissolved and sauce is slightly thickened. Remove from heat; stir in capers and butter. Serve over cutlets.