5

Veal Piccata

Total Time
20 min
Prep
10 min
Cook
10 min
Serves
4
Difficulty
Moderate
The delicious Italian classic but without all the fat. Works well with chicken, too.
Ingredients

uncooked lean veal sirloin

1 pound(s), four 4 oz cutlets, pounded thin

table salt

¾ tsp, divided, or to taste

black pepper

½ tsp, divided, or to taste

all-purpose flour

cup(s)

olive oil

2 tsp

canned chicken broth

cup(s)

fresh lemon juice

3 Tbsp

table wine

2 Tbsp, white

light butter

1 Tbsp

fresh parsley

2 tsp, fresh, chopped

capers

1 Tbsp

Instructions

  1. Season veal with salt and pepper to taste; set aside.
  2. In a small, shallow bowl, combine flour, 1/4 teaspoon salt and 1/8 teaspoon pepper; dredge veal in flour mxiture and turn to coat.Heat oil in a nonstick skillet over medium-high heat; add veal and cook until just cooked through and golden, about 2 minutes per side; set aside and keep warm. Deglaze skillet (add liquid to remove remaining pieces of food) with broth, lemon juice and wine: Reduce heat to medium and reduce mixture by half. Swirl in butter, parsley and capers; pour over veal and serve. Yields 1 cutlet per serving.

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