Recipe Summary

Prep time: 10 mins
Cook time: 5 mins
Yield: 1 servings

Ratings & Reviews

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Rated by 1 visitors

This recipe is...

  • rich in protein
  • lower in carbs
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Veal Piccata

This recipe serves: 
1 veal cutlet, about 4 ounces
2 teaspoons olive oil
salt to taste
freshly ground black pepper
flour for dredging
2 tablespoons low-sodium chicken broth
2 teaspoons fresh lemon juice
2 teaspoons capers
2 teaspoons chopped parsley
Cooking Instructions
1. Lay the veal between two pieces of waxed paper and flatten the cutlet with the flat end of a mallet until thin.

2. Heat the olive oil in a large, non-stick skillet until hot. While the oil is heating, season the veal with salt and pepper and dredge it in flour.

3. Sauté the veal over high heat, about 1 minute on each side. Remove to a warm platter and keep warm.

4. Quickly add the chicken broth to the pan and stir with a wooden spoon to release any caramelized bits that may be stuck to the pan. Cook until the broth has reduced by half. Add the lemon juice and capers. Pour the sauce over the veal, sprinkle with parsley and serve.

Serving Size: 1 scaloppine

Nutritional Information

Number of Servings: 1

Per Serving

  • Calories
  • 202
  • Carbohydrate
  • 4 g
  • Fat
  • 9 g
  • Fiber
  • 0 g
  • Protein
  • 25 g
  • Saturated Fat
  • 2 g
  • Sodium
  • 331 mg