Veal Piccata with Mushroom & Caper
Veal Piccata with Mushroom and Caper recipe
Yield
8 servingsPrep
10 minCook
30 minReady
1 hrsTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | pounds |
veal cutlets
pounded thin |
*
|
| ½ | cup |
butter
|
|
| ½ | cup |
white wine
dry |
*
|
| ½ | cup |
lemon juice
|
|
| 1 | each |
garlic cloves
|
|
| 1 | x |
salt and black pepper
|
*
|
| ½ | pound |
mushrooms
fresh, sliced |
|
| 3 | tablespoons |
capers
|
|
| ½ | cup |
scallions, spring or green onions
sliced |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 907.2 | g |
veal cutlets
pounded thin |
*
|
| 118 | ml |
butter
|
|
| 118 | ml |
white wine
dry |
*
|
| 118 | ml |
lemon juice
|
|
| 1 | each |
garlic cloves
|
|
| 1 | x |
salt and black pepper
|
*
|
| 226.8 | g |
mushrooms
fresh, sliced |
|
| 45 | ml |
capers
|
|
| 118 | ml |
scallions, spring or green onions
sliced |
|
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.
