Rhino Spice Veal Piccata

*Optional: Substitute chicken cutlets for veal*

Ingredients

1 lb veal cutlets (scallopini), pounded ¼ inch thick

→ Or substitute with thin-sliced boneless, skinless chicken breasts (pounded to ¼ inch)

½ cup all-purpose flour (for dredging)

1½ to 2 tsp Rhino Spice Original, or to taste

2 tbsp olive oil

2 tbsp unsalted butter

⅓ cup dry white wine

Juice of 1 lemon (about 2 tbsp)

2 tbsp capers (optional)

2 tbsp chopped fresh parsley

Lemon wedges, for garnish

Instructions

1. Pat veal or chicken dry. Season both sides with Rhino Spice Original. Lightly dredge in flour and shake off excess.

2. In a large skillet, heat olive oil and 1 tbsp butter over medium-high heat. Add the cutlets in batches and cook for 1–2 minutes per side, until golden and just cooked through. Transfer to a plate and cover loosely with foil.

3. Reduce heat to medium. Add wine and lemon juice, scraping up browned bits. Simmer for 1–2 minutes to reduce slightly. Stir in capers (if using) and remaining 1 tbsp butter.

4. Return the cutlets to the pan to warm through—about 30 seconds. Sprinkle with parsley and serve with lemon wedges.