Veal Piccata

Place cutlets between two sheets of plastic wrap or waxed paper. With meat mallet or rolling pin, pound cutlets to 1/4-inch thickness. On waxed paper, combine flour, salt, and pepper. Coat cutlets with seasoned flour, shaking off excess.

In nonstick 12-inch skillet, heat 2 teaspoons oil over medium-high heat until very hot. Add half of cutlets and cook until browned, about 2 minutes. Turn cutlets and cook 1 minute longer. Using tongs, transfer cutlets to platter; keep warm. Repeat with remaining 2 teaspoons oil and remaining veal.

Increase heat to high and add wine to skillet, stirring until browned bits are loosened from bottom ofskillet. Add broth and heat to boiling; boil until sauce has reduced to 1/2 cup, 4 to 6 minutes. Stir in lemon juice, butter, and parsley. When butter has melted,pour sauce over veal. Makes 4 main-dish servings.

Nutritional information is based on one serving.