QUICK FIX Lemon slices in dish are best caramelized

By LINDA GASSENHEIMER
KNIGHT RIDDER NEWSPAPERS
Tender veal cutlets are sauteed with a white wine and lemon sauce is the classic Italian dish veal piccata. On a recent trip, I met chef Rick Moonen, formerly with Ocean and now at his own RM in New York City.
When I asked him what he cooks at home for his family, he gave me his special take on this Italian meal.
"My secret is to caramelize lemon slices," he said. "This gives the dish a special perfume."
I have adapted his recipe here. Fresh linguine tossed with zucchini and tomatoes is a simple side dish. I cook the zucchini with the linguine and then toss in fresh, diced tomatoes.
HELPFUL HINTS
*Substitute boneless, skinless chicken breasts for veal if you prefer.
COUNTDOWN
*Place water for linguine on to boil.
*Meanwhile, prepare ingredients.
*Make linguine dish and cover with foil.
*Make veal.
SHOPPING LIST
*To buy: 1/2 pound veal cutlets, 1 small bottle capers, 1 small package fresh linguine (1/4 pound needed), 1 lemon, 1/4 pound zucchini, 1 tomato, 1 can olive oil spray, 1 bottle white wine.
*Staples: Flour, sugar, olive oil, salt, black peppercorns.
RICK MOONEN'S VEAL PICCATA
1/2 pound veal cutlets
2 tablespoons flour
Salt and fresh-ground pepper
Olive oil spray
1/2lemon cut into thin slices (about 4 slices)
2 teaspoons sugar
1/4 cup dry white wine
1/4 cup water
2 tablespoons capers
Ask the butcher to flatten the veal to 1/4-inch thick, or place the veal between 2 pieces of plastic wrap and flatten with the palm of your hand or a meat bat. Mix the flour with salt and pepper to taste and dip veal cutlets into the seasoned flour. Make sure both sides are coated and shake off any excess flour.
Heat a nonstick skillet on medium-high heat and spray with olive oil. Add the veal and lemon slices. Sprinkle lemon slices with the sugar. Brown veal for 1 minute per side and turn lemon slices over. Remove veal to a plate. Add the wine and scrape up the brown bits in the pan. Add the water and boil rapidly to reduce the liquid by half, 2 to 3 minutes. Lower the heat and return the veal and lemon slices to the pan; add capers. Cook for 1 minute to warm through. Serve the veal with the lemon and sauce spooned on top. Makes 2 servings.
Per serving: 331 calories (38 percent from fat), 14.1 g fat (7.9 g saturated), 100 mg cholesterol, 31.1 g protein, 12.6 g carbohydrate, 0 fiber, 297 mg sodium.