Search
by Ingredient

Veal Piccata with Mushroom & Caper

StarStarStarHalf starEmpty star

Submitted by Seyra

Veal Piccata with Mushroom and Caper recipe

YIELD

8 servings

PREP

10 min

COOK

30 min

READY

1 hrs

Ingredients

2 907.2
POUNDS G VEAL CUTLETS
pounded thin *
½ 118
CUP ML BUTTER
½ 118
CUP ML WHITE WINE
dry *
½ 118
CUP ML LEMON JUICE
1 1
EACH EACH GARLIC CLOVES
½ 226.8
POUND G MUSHROOMS
fresh, sliced
3 45
TABLESPOONS ML CAPERS
½ 118

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

Comments


 

 

Nutrition Facts

Serving Size 68g (2.4 oz)
Amount per Serving
Calories 154 91% 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?
Trans-fat Free, Low Carb
 

Email this recipe