Tony's Lemony Veal Piccata
19
19
Ingredients
| 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 | small |
lemon
peeled, white removed |
* |
| 2 | tablespoons |
butter
|
|
| 4 | tablespoons |
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 minutes.
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.
Nutrition Facts
Serving Size 63g (2.2 oz)Amount per Serving
Calories 27254% of calories 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?
