Veal Piccata

2 tbsp. flour
Dash of salt
1 tbsp. water
1 large egg
1/3 cup Italian-seasoned breadcrumbs
4 veal cutlets
2 tsp. olive oil
1 cup chicken broth
1 tsp. grated lemon rind
2 to 3 tbsp. lemon juice
1 tbsp. capers, drained and rinsed

Combine flour and salt in a shallow dish. Combine water and egg in another
shallow dish, stirring with a whisk. Place breadcrumbs in a third shallow
dish. Working with 1 cutlet at a time, dredge in flour mixture. Dip floured
cutlet in egg white mixture; dredge in breadcrumbs.

Heat oil in a large nonstick skillet over medium-high heat. Add cutlets to pan;
cook 2 minutes on each side or until lightly browned. Remove from pan;
keep warm.

Add broth, rind, juice, and capers to pan; simmer 2 minutes, stirring
constantly. Pour over cutlets; serve immediately. Garnish with lemon
wedges, if desired.

2 servings