1 lb veal cutlets, 1/8" to 1/4" thick 2 Tbsp all-purpose flour 1/8 tsp sweet paprika 1/8 tsp ground white pepper 1 Tbsp olive oil

Lemon-Caper Sauce:

1. 2/3 cup dry white wine 2 Tbsp fresh lemon juice 2 tsp drained capers I tsp butter

2.  Pound veal cutlets to 118" thickness if necessary. Combine flour paprika, white pepper and 1/2 teaspoon salt. Lightly coat cutlets with flour nuxture.

3. In large nonstick skillet. heat half the oil over medium heat until hot. Add half the cutlets; cook 3 to 4 minutes for medium doneness, turning once. Remove; keep warm. Repeat with remaining oil and cutlets.

4. Add wine and lemon juice to skillet: cook and stir until browned bits attached to skillet are dissolved and sauce thickens slightly. Remove from heat; stir in capers and butter. Spoon over cutlets. 4 servings.