Veal Piccata

• 1 lb veal cutlet (1/4 inch thick)
• 1/4 cup all-purpose flour
• vegetable oil cooking spray
• 1 teaspoon olive oil
• 1/2 cup dry sherry
• 1/4 cup lemon juice
• 2 tablespoons capers
• lemon slice (optional)
• chopped fresh parsley (optional)

1. Trim fat from cutlets.
2. Dredge cutlets in flour.
3. Coat a large nonstick frypan with cooking spray; add oil.
4. Place over medium high heat until hot.
5. add veal, and cook 3 minutes on each side or until browned.
6. Remove veal from frypan; drain and pat dry with paper towels.
7. Transfer veal to a serving platter.
8. Set aside; keep warm.
9. Add sherry, lemon juice, and capers to frypan; stir well, scraping bottom of pan to loosen brown bits.
10. Cook over medium high heat, stirring occasionally, until mixture is reduced by half.
11. Pour sauce over veal.
12. If desired, garnish with lemon slices and fresh parsley.

veal, flour, vegetable oil cooking spray, olive oil, dry sherry, lemon juice, capers, lemon slice, fresh parsley

Taken from www.food.com/recipe/veal-piccata-38498 (may not work)