Piccata is traditionally made with veal, but veal can be hard to find and quite expensive.  This recipe is so simple and the sauce really works well on chicken or fish.  If you love lemon, you will love this.

1 pound of veal

2 tbsp all-purpose flour

1/2 tsp salt

1/8 tsp paprika

1/8 tsp ground pepper (white is better if you have it)

1 tbsp extra virgin olive oil

Lemon Caper Sauce

2/3 cup dry white wine

2 tbsp fresh lemon juice

2 tsp capers, drained

1 tsp butter.

Combine the flour, salt, pepper and paprika in a bowl.  Dip the veal in the flour mixture and coat completely.  In a fry pan, heat the oil over medium heat.  Cook the veal in the oil for about 2 minutes on each side.  Place the cooked veal in a warm oven while you prepare the sauce.

In the same fry pan, add the wine and lemon juice.  Bring to a boil stirring in any of the browned bits left behind from the veal.  Cook and stir for about 2 minutes or until slightly thickened.  Remove from the heat, stir in capers and butter.  Remove the veal from the oven and put on plates.  Pour the sauce over the veal and serve.