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Lemony Veal Piccata

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Submitted by crazyclimber

YIELD

4 servings

PREP

15 min

COOK

20 min

READY

35 min

Ingredients

1 453.6
POUND G VEAL CUTLETS
pounded thin *
1 1
1 1
X X SALT *
1 1
X X BLACK PEPPER *
3 45
TABLESPOONS ML OLIVE OIL
3 3
CLOVES CLOVES GARLIC
crushed
½ 118
CUP ML WHITE WINE
dry *
½ 118
CUP ML CHICKEN BROTH
3 45
TABLESPOONS ML CAPERS
1 1
SM SM LEMON
peeled, white removed *
2 3E+1
TABLESPOONS ML BUTTER
4 6E+1
TABLESPOONS 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.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 63g (2.2 oz)
Amount per Serving
Calories 272 54% 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?
Low Cholesterol, Trans-fat Free
 

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