Veal Piccata

• 2 tablespoons all-purpose flour
• Dash of salt
• 1/4 teaspoon black pepper
• 1 tablespoon water
• 1 large egg white
• 1/3 cup Italian-seasoned breadcrumbs
• 4 (2-ounce) veal cutlets
• 2 teaspoons olive oil
• 1 cup fat-free, less-sodium chicken broth
• 1 teaspoon grated lemon rind
• 2 to 3 tablespoons fresh lemon juice
• 1 tablespoon capers, drained and rinsed
• Lemon wedges (optional)

1. Combine flour, salt, and pepper in a shallow dish. Combine water and egg white in another shallow dish, stirring with a whisk. Place breadcrumbs in a third shallow dish. Working with 1 cutlet at a time, dredge in flour mixture. Dip floured cutlet in egg white mixture; dredge in breadcrumbs.
2. Heat oil in a large nonstick skillet over medium-high heat. Add cutlets to pan; cook 2 minutes on each side or until lightly browned. Remove from pan; keep warm.
3. Add broth, rind, juice, and capers to pan; simmer 2 minutes, stirring constantly. Pour over cutlets; serve immediately. Garnish with lemon wedges, if desired.

flour, salt, black pepper, water, egg white, italianseasoned breadcrumbs, veal cutlets, olive oil, chicken broth, lemon rind, lemon juice, capers, lemon wedges

Taken from www.myrecipes.com/recipe/veal-piccata-0 (may not work)