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Tony's Lemony Veal Piccata

 

16

Yield

4

servings

Prep

15

min

Cook

10

min

Ready

30

min

Low Cholesterol, Trans-fat Free
 

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.

 

* not incl. in nutrient facts

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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?

 

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