| 1 pound | Veal, chicken, or pork scallops, 1/8" to 1/4" thick |
| 1/4 cup | Atkins Bake Mix |
| 1/2 teaspoon | Salt |
| 1/4 teaspoon | Paprika |
| 2 tablespoons | Olive oil |
| 1/2 cup | Dry white wine |
| 1 tablespoon | Fresh lemon juice |
| 1 tablespoon | Nonpareil capers, drained |
| 1 tablespoon | Unsalted butter |
. Heat oven to warm setting. Mix bake mix, salt, and paprika on a plate.
2. Heat half the oil over medium heat in a large nonstick skillet. Dredge half the cutlets and place immediately in hot oil; do not crowd pan (cutlets should not touch each other). Cook 2 minutes per side, until cooked through. Transfer to a platter and place in warm oven. Wipe skillet and repeat with remaining cutlets.
3. Add wine and lemon juice to skillet; scrape up brown bits from bottom. Bring to boil over high heat and cook 1 to 2 minutes until thickened. Swirl in butter until melted; mix in capers. Spoon sauce over veal.