Source: dLife

Classic Italian preparation of thinly sliced veal with a creamy buttery sauce.

Servings

1.5 cup Rice, long grain, FastCook, dry
2 tbsp white all purpose flour
0.75 tsp salt
0.25 tsp
1 lb Veal, average of all cuts, lean, raw , scaloppini
2 tbsp unsalted butter
0.33 cup fresh lemon juice
0.33 cup white wine (dry)
1 tbsp capers , drained

1 Follow directions on package to make rice, but do not use any fat.
2 Mix together the flour, 1/4 teaspoon salt, and 1/8 teaspoon pepper. Coat the veal with the flour mixture.
3 Heat 1 tablespoon butter in a frying pan until melted.
4 Arrange veal in pan and cook 2 to 3 minutes per side. Lower heat and mix in lemon juice, wine, and capers.
5 Cook 1 more minute, flipping veal to coat with sauce.
6 Take the pan off the heat and move veal to a platter.
7 Mix in the rest of the butter, salt, and pepper and cook until the butter melts. Spoon sauce over veal.