Sign in

with Email

Reset password


Not a member?
Join now for FREE!

by Ingredient
Search

Veal Scaloppine Piccata

StarStarStarStarHalf star

Your rating

Recipe

 
Trans-fat Free, Sugar-Free, Low Sodium

Ingredients

Amount Measure Ingredient Features
½ cup all-purpose flour
Camera
1 pound veal cutlets
trimmed and pounded
* Camera
4 tablespoons butter, unsalted
Camera
2 tablespoons olive oil
Camera
2 tablespoons lemon juice
Camera
1 tablespoon capers
drained
Camera
2 tablespoons parsley leaves
minced
Camera
½ each lemon
thinly sliced, optional
Camera
1 x black pepper
to taste
* Camera

Ingredients

Amount Measure Ingredient Features
118 ml all-purpose flour
Camera
453.6 g veal cutlets
trimmed and pounded
* Camera
6E+1 ml butter, unsalted
Camera
3E+1 ml olive oil
Camera
3E+1 ml lemon juice
Camera
15 ml capers
drained
Camera
3E+1 ml parsley leaves
minced
Camera
0.5 each lemon
thinly sliced, optional
Camera
1 x black pepper
to taste
* Camera

Directions

Warm a serving dish in low oven or microwave.

Spread flour in a plate and lightly dip both sides of scallops in it, shaking off excess.

Meanwhile, in a large, heavy skillet over medium-high heat, warm 2 tablespoons of the butter with the oil until very hot and fragrant.

Add scallops (you may have to work in several batches to keep them uncrowded) and brown lightly on both sides (about 1 minute per side).

Remove immediately to warmed serving dish, sprinkle with salt and pepper, and tent with foil to keep warm.

Pour oil out of skillet.

With pan off heat add lemon juice, scraping up browned bits.

Stir in remaining 2 tablespoons butter plus capers and 1 tablespoon of parsley.

Return veal to sauce and warm briefly over medium heat, turning veal in sauce to coat.

Return veal and sauce to serving platter, garnish with remaining 1 tablespoon parsley and lemon slices (if desired).

Serve immediately.



* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 53g (1.9 oz)
Amount per Serving
Calories 21874% from fat
 % Daily Value *
Total Fat 18g 28%
Saturated Fat 8g 41%
Trans Fat 0g
Cholesterol 30mg 10%
Sodium 62mg 3%
Total Carbohydrate 4g 4%
Dietary Fiber 1g 2%
Sugars g
Protein 4g
Vitamin A 10% Vitamin C 14%
Calcium 1% Iron 5%
* based on a 2,000 calorie diet How is this calculated?
 

Email this recipe