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Veal Piccata with Mushroom & Caper

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Recipe

Veal Piccata with Mushroom and Caper recipe

 

Yield

8 servings

Prep

10 min

Cook

30 min

Ready

1 hrs
Trans-fat Free, Low Carb

Ingredients

Amount Measure Ingredient Features
2 pounds veal cutlets
pounded thin
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½ cup butter
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½ cup white wine
dry
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½ cup lemon juice
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1 each garlic cloves
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1 x salt and black pepper
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½ pound mushrooms
fresh, sliced
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3 tablespoons capers
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½ cup scallions, spring or green onions
sliced
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Ingredients

Amount Measure Ingredient Features
907.2 g veal cutlets
pounded thin
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118 ml butter
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118 ml white wine
dry
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118 ml lemon juice
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1 each garlic cloves
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1 x salt and black pepper
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226.8 g mushrooms
fresh, sliced
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45 ml capers
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118 ml scallions, spring or green onions
sliced
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Directions

Dredge veal slices in flour.

Sauté veal in butter, add wine, lemon juice, garlic, salt and pepper.

Simmer one minute. Remove meat slices and place in casserole; top with sauce, uncooked mushroom slices, capers and green onions.

You can bake at 350℉ (180℃). for 30 minutes or cover and refrigerate and cook later.

Bring to room temperature before baking.

Garnish with fresh parsley.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 68g (2.4 oz)
Amount per Serving
Calories 15491% from fat
 % Daily Value *
Total Fat 16g 24%
Saturated Fat 10g 49%
Trans Fat 0g
Cholesterol 41mg 14%
Sodium 231mg 10%
Total Carbohydrate 1g 1%
Dietary Fiber 1g 3%
Sugars g
Protein 4g
Vitamin A 11% Vitamin C 21%
Calcium 2% Iron 2%
* based on a 2,000 calorie diet How is this calculated?
 

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