Veal Scaloppine Piccata

218 calories per serving view nutrition facts

4 servings suggest servings

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Ingredients

1/2	cup	flour, all-purpose
1	pound	veal scallops	trimmed and pounded
4	tablespoons	butter, unsalted
2	tablespoons	olive oil
2	tablespoons	lemon juice
1	tablespoon	capers	drained
2	tablespoons	parsley leaves	minced
1/2	each	lemon	thinly sliced, optional
1	x	black pepper	to taste

Directions

Warm a serving dish in low oven or microwave.

Spread flour in a plate and lightly dip both sides of scallops in it, shaking off excess.

Meanwhile, in a large, heavy skillet over medium-high heat, warm 2 tablespoons of the butter with the oil until very hot and fragrant.

Add scallops (you may have to work in several batches to keep them uncrowded) and brown lightly on both sides (about 1 minute per side).

Remove immediately to warmed serving dish, sprinkle with salt and pepper, and tent with foil to keep warm.

Pour oil out of skillet.

With pan off heat add lemon juice, scraping up browned bits.

Stir in remaining 2 tablespoons butter plus capers and 1 tablespoon of parsley.

Return veal to sauce and warm briefly over medium heat, turning veal in sauce to coat.

Return veal and sauce to serving platter, garnish with remaining 1 tablespoon parsley and lemon slices (if desired).

Serve immediately.

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Nutrition Facts

Serving Size 53g

Amount per Serving

Calories 218 74% of calories from fat

	% Daily Value*
Total Fat 18.0g	28%
Saturated Fat 8.0g	41%
Trans Fat 0.0g
Cholesterol 30mg	10%
Sodium 62mg	3%
Total Carbohydrate 13.0g	4%
Dietary Fiber 1.0g	2%
Sugars 0.0g
Protein 2.0g	4%

Vitamin A	10%		Vitamin C	14%
Calcium	1%		Iron	5%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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