Lemony Veal Piccata
Yield
4 servingsPrep
15 minCook
20 minReady
35 minLow Cholesterol, Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
veal cutlets
pounded thin |
*
|
| 1 | x |
all-purpose flour
|
*
|
| 1 | x |
salt
|
*
|
| 1 | x |
black pepper
|
*
|
| 3 | tablespoons |
olive oil
|
|
| 3 | cloves |
garlic
crushed |
|
| ½ | cup |
white wine
dry |
*
|
| ½ | cup |
chicken broth
|
|
| 3 | tablespoons |
capers
|
|
| 1 | Sm |
lemon
peeled, white removed |
*
|
| 2 | tablespoons |
butter
|
|
| 4 | tablespoons |
parsley leaves
fresh |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
veal cutlets
pounded thin |
*
|
| 1 | x |
all-purpose flour
|
*
|
| 1 | x |
salt
|
*
|
| 1 | x |
black pepper
|
*
|
| 45 | ml |
olive oil
|
|
| 3 | cloves |
garlic
crushed |
|
| 118 | ml |
white wine
dry |
*
|
| 118 | ml |
chicken broth
|
|
| 45 | ml |
capers
|
|
| 1 | Sm |
lemon
peeled, white removed |
*
|
| 3E+1 | ml |
butter
|
|
| 6E+1 | ml |
parsley leaves
fresh |
|
Directions
Dust the veal with flour.
Season with salt and pepper. Sauté in the oil until lightly browned, about 2 to 3 min.
Remove from pan and keep warm. Pour off any remaining oil add the garlic and sauté several seconds.
Add wine or sherry and bring to boil.
Reduce to ⅓ cup. Stir in capers and lemon. Return to boil.
Swirl in the butter and parsley. Dip the veal slices into the sauce, place on platter and top with remaining sauce.
