dish
Veal Piccata

4
Serves
202
Calories
12
Nutrients
14
Vitamins

Ingredients

2 tablespoons olive oil
1/2 cup low-sodium chicken broth
2 tablespoons fresh lemon juice
2 tablespoons capers
2 tablespoons chopped parsley

Cooking Instructions

1. Lay the veal between two pieces of waxed paper and flatten each 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.

NOTE: You may have to sauté the veal in two batches. If so, use a clean pan for each batch. Make the sauce in one of the pans.

Serving Size: 1 scaloppine

Nutrition Information

Number of Servings: 4
Calories
202
Protein
25 g
Total Carbohydrate
4 g
Dietary Fiber
0 g
Soluble Fiber
0 g
Insoluble Fiber
0 g
Sugar
0 g
Total Fat
9 g
Saturated Fat
2 g
Monounsaturated Fat
6 g
Polyunsaturated Fat
1 g
Trans Fatty Acid (tfa)
0 g
Cholesterol
89 mg
Omega-3 Fatty Acid
0 g
Omega-6 Fatty Acid
1 g
Percent Calories from Protein
51 %
Percent Calories from Carbohydrate
8 %
Percent Calories from Fat
41 %
Vitamin A
4 IU
Vitamin B1- Thiamin
0 mg
Vitamin B2 - Riboflavin
0 mg
Vitamin B3 - Niacin
11 mg
Vitamin B6
1 mg
Vitamin B12
1 mcg
Biotin
0 mcg
Vitamin C
5 mg
Vitamin D
0 IU
Folate
24 mcg
Vitamin E
1 IU
Vitamin K
0 mcg
Pantothenic Acid
1 mg
Calcium
12 mg
Iron
1 mg
Phosphorus
258 mg
Potassium
442 mg
Sodium
331 mg
Zinc
3 mg