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Easy Lemon Veal Piccata with Parsley

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Submitted by readingreed

Easy Lemon Veal Piccata with Parsley recipe

YIELD

8 servings

PREP

10 min

COOK

35 min

READY

45 min

Ingredients

16 16
EACH EACH VEAL
thin *
¼ 59
CUP ML BUTTER
3 45
TABLESPOONS ML LEMON JUICE
¼ 59
CUP ML PARSLEY LEAVES
chopped
1 5
TEASPOON ML SALT
0.6
TEASPOON ML BLACK PEPPER
1 237

Directions

Pound veal lightly.

Sprinkle with salt and pepper and dredge in flour.

Melt butter in skillet and brown veal quickly, turning once.

Don’t try to cook all the veal at once, it probably won’t fit.

Remove veal, place on warm platter and pour off excess fat.

Add 3 tbl water and scrape up brown residue.

Add lemon juice, pour sauce over meat and sprinkle with parsley.

Garnish with lemon slices.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 31g (1.1 oz)
Amount per Serving
Calories 219 49% from fat
 % Daily Value *
Total Fat 12g 18%
Saturated Fat 7g 37%
Trans Fat 0g
Cholesterol 31mg 10%
Sodium 674mg 28%
Total Carbohydrate 8g 8%
Dietary Fiber 1g 4%
Sugars g
Protein 7g
Vitamin A 13% Vitamin C 17%
Calcium 1% Iron 10%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Sugar-Free
 

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