Low-Fat Veal Piccata - cooking recipe

Ingredients

1 lb. veal cutlets (1/4 inch thick)
1/4 c. flour
1 tsp. olive oil
1/2 c. dry sherry
1/4 c. lemon juice
2 Tbsp. capers

Preparation

Trim fat from cutlets; dredge cutlets in flour.
Coat a large nonstick skillet with vegetable cooking spray.
Add oil.
Place over medium heat until hot.
Add veal and cook 3 minutes on each side or until browned.
Remove veal from skillet; drain and pat dry with paper towel.
Transfer veal to a serving platter.
Keep warm.