Hotel Roanoke Veal Piccata

• 16 (1-ounce) veal cutlets
• 1 large cucumber, peeled and cut into 1/4-inch-thick slices
• 1 1/2 teaspoons salt
• 3/4 teaspoon pepper
• 1/2 cup all-purpose flour
• 2 tablespoons vegetable oil
• 1 cup Chablis or other dry white wine
• 1/4 cup chopped fresh parsley
• 2 tablespoons lemon juice
• 1 tablespoon capers
• 1/2 cup butter or margarine, melted

1. Sprinkle cutlets and cucumber slices with salt and pepper. Dredge in flour. Saute veal and cucumber in oil until browned on both sides; remove from skillet. Discard pan drippings.
2. Stir wine, parsley, lemon juice and capers into skillet; cook over low heat 1 to 2 minutes. Stir in butter; simmer 5 minutes. Place veal and cucumbers in skillet; bring to a boil. Remove from heat. Arrange cutlets and cucumber slices on a serving platter; spoon sauce over top.

veal cutlets, cucumber, salt, pepper, allpurpose, vegetable oil, chablis, parsley, lemon juice, capers, butter

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