Veal Piccata

By sexyswamprat

  • 2 tbsp all-purpose flour

  • 1/2 tsp salt

  • 1/4 tsp freshly ground pepper

  • 1 lb veal cutlets (scaloppine), cut 1/4 inch thick

  • 2 tsp olive oil

  • 2 cloves garlic, minced

  • 1/2 c fat-free, no-salt-added chicken broth

  • 1 tbsp fresh lemon juice

  • 3 tbsp chopped fresh parsley

  • 1 tbsp capers, rinsed

  • 1/2 tsp grated lemon zest

  1. Combine the flour, salt, and pepper in a plastic or paper bag. Add the veal cutlets to the bag one at a time, shaking to coat. In a large nonstick frying pan, heat 1 teaspoon of the olive oil over medium-high heat. Add half of the veal cutlets and cook, turning once, until lightly browned on both sides, about 2 minutes per side. Transfer to a plate and set aside. repeat with the remaining 1 teaspoon olive oil and the remaining veal cutlets. In the same frying pan over medium heat, add half of the garlic and cook until fragrant, about 30 seconds. Add the broth and lemon juice and simmer, stirring once, until the sauce is slightly reduced, 3-4 minutes. In a small bowl, combine the parsley, capers, lemon zest, and the remaining garlic. Stir the parsley mixture into the sauce. Return the veal to the frying pan and warm, turning once, just until heated through.

  2. Makes 4 Servings.

Nutritional Facts

Nutrients Per Serving
163 Calories
4 g Total Fat
1 g Saturated Fat
2 g Monounsaturated Fat
0 g Polyunsaturated Fat
4 g Carbohydrate
0 g Sugar
26 g Protein
88 mg Cholesterol
305 mg Sodium
0 g Fiber

dinner veal beef lime juice skillet dairy free b vitamins

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