Veal Piccata

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2 tablespoons all-purpose flour

Dash of salt

1/4 teaspoon black pepper

1 tablespoon water

1 large egg white

1/3 cup Italian-seasoned breadcrumbs

4 (2-ounce) veal cutlets

2 teaspoons olive oil

1 cup fat-free, less-sodium chicken broth

1 teaspoon grated lemon rind

2 to 3 tablespoons fresh lemon juice

1 tablespoon capers, drained and rinsed

Lemon wedges (optional)

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