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Lemony Veal Piccata

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Recipe

 

Yield

4 servings

Prep

15 min

Cook

20 min

Ready

35 min
Low Cholesterol, Trans-fat Free

Ingredients

Amount Measure Ingredient Features
1 pound veal cutlets
pounded thin
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1 x all-purpose flour
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1 x salt
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1 x black pepper
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3 tablespoons olive oil
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3 cloves garlic
crushed
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½ cup white wine
dry
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½ cup chicken broth
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3 tablespoons capers
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1 Sm lemon
peeled, white removed
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2 tablespoons butter
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4 tablespoons parsley leaves
fresh
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Ingredients

Amount Measure Ingredient Features
453.6 g veal cutlets
pounded thin
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1 x all-purpose flour
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1 x salt
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1 x black pepper
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45 ml olive oil
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3 cloves garlic
crushed
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118 ml white wine
dry
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118 ml chicken broth
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45 ml capers
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1 Sm lemon
peeled, white removed
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3E+1 ml butter
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6E+1 ml parsley leaves
fresh
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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.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 63g (2.2 oz)
Amount per Serving
Calories 27254% from fat
 % Daily Value *
Total Fat 16g 25%
Saturated Fat 5g 26%
Trans Fat 0g
Cholesterol 16mg 5%
Sodium 265mg 11%
Total Carbohydrate 9g 9%
Dietary Fiber 1g 5%
Sugars g
Protein 9g
Vitamin A 9% Vitamin C 11%
Calcium 3% Iron 11%
* based on a 2,000 calorie diet How is this calculated?
 

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