Simple Veal Piccata
Yield
6 servingsPrep
10 minCook
30 minReady
40 minTrans-fat Free, Sugar-Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
all-purpose flour
|
|
| 1 ½ | pounds |
veal cutlets
|
|
| 8 | tablespoons |
butter, unsalted
|
|
| 1 | x |
lemon
|
*
|
| 3 | tablespoons |
parsley leaves
minced |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
all-purpose flour
|
|
| 680.4 | g |
veal cutlets
|
|
| 1.2E+2 | ml |
butter, unsalted
|
|
| 1 | x |
lemon
|
*
|
| 45 | ml |
parsley leaves
minced |
|
Directions
SEASON FLOUR WITH SALT AND PEPPER.
Dredge cutlets in seasoned flour.
Heat a heavy-bottomed skillet.
Place butter in the skillet and when its foam has subsided, add the cutlets.
Sauté 1 to 2 minutes on each side (depending on thickness).
Remove from pan and keep warm. To make a sauce, add 1 tablespoon fresh butter to the pan, then a squeeze of lemon juice.
Reduce slightly, stirring, over high heat.
Season to taste and pour over the cutlets.
Sprinkle with parsley.
