VEAL PICATA

1 lb. thin sliced veal cutlets
1 tablespoon flour
½ tsp salt
¼ tsp paprika
2 tablespoons olive oil
1 large lemon, half thinly sliced, half juiced
2 tablespoons butter
1 medium shallot, chopped
1/3 cup white wine or dry vermouth
1/3 cup chicken broth

Arrange cutlets in a single layer on a large plate or a tray. In a small bowl, mix flour, salt and paprika. Sprinkle half of seasoned flour over cutlets. Turn pieces over and dust with remaining seasoned flour.

In a large skillet, heat oil over high heat. Add lemon slices and cook 1 minute on each side; remove and set aside. Add cutlets to pan in a single layer and cook until golden brown outside; remove to a platter.

Do not clean pan after removing cutlets.

Melt half the butter in same skillet over medium heat. Add shallot and cook until softened, about 2 minutes. Pour in wine and broth and bring to a boil over high heat, scraping up any brown bits from bottom of pan with a wooden spatula; boil until reduced by half, about 1 minute. Stir in lemon juice and remaining butter, strain sauce over cutlets, garnish with fried lemon slices and serve.

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