Veal Piccata
|
Amount |
Measure |
Ingredient -- Preparation Method |
|
-------- |
------------ |
-------------------------------- |
|
16 |
ounces |
veal cutlets |
|
1/4 |
teaspoon |
salt |
|
1/4 |
teaspoon |
pepper |
|
1/4 |
cup |
all-purpose flour |
|
1/2 |
cup |
white wine |
|
1/2 |
cup |
low sodium beef broth |
|
2 |
tablespoons |
capers -- rinsed and drained |
|
2 |
tablespoons |
olive oil |
|
4 |
tablespoons |
unsalted butter -- divided |
|
2 |
tablespoons |
fresh lemon juice |
| Mix flour, salt, and pepper together. Pound veal between two pieces of plastic until 1/2 inch thick. Heat olive oil and 2 tablespoons butter in a heavy skillet. Dredge veal in flour and fry about 2 minutes per side until golden. Remove and cover with foil to keep warm. Deglaze pan with wine. Add broth, juice of 1 lemon, and capers. Bring to a boil and reduce by 1/2. Add remaining butter one tablespoon at a time and whisk until incorporated. Drizzle sauce over veal and serve over spaghetti. Serving Ideas: Serve over spaghetti. Notes: Use juice of 1 lemon. Makes 4 servings. |
| Per Serving: 382 Calories; 26g Fat (65.0% calories from fat); 24g Protein; 7g Carbohydrate; trace Dietary Fiber; 124mg Cholesterol; 273mg Sodium. Exchanges: 1/2 Grain (Starch); 3 Lean Meat; 0 Fruit; 3 1/2 Fat; 0 Other Carbohydrates. |