Veal Piccata

Cooking Light
<p>Veal Piccata</p>
Randy Mayor; Cindy Barr

Enjoy this lemony Italian veal favorite with simple steamed green beans and mashed sweet potatoes.

2 servings (serving size: 2 cutlets and 3 tablespoons sauce)


+ Add To Shopping List
2 tablespoons all-purpose flour
Dash of salt
1/4 teaspoon black pepper
1 tablespoon water
1 large egg white
1/3 cup Italian-seasoned breadcrumbs
4 (2-ounce) veal cutlets
2 teaspoons olive oil
1 cup fat-free, less-sodium chicken broth
1 teaspoon grated lemon rind
2 to 3 tablespoons fresh lemon juice
1 tablespoon capers, drained and rinsed
Lemon wedges (optional)


Combine flour, salt, and pepper in a shallow dish. Combine water and egg white in another shallow dish, stirring with a whisk. Place breadcrumbs in a third shallow dish. Working with 1 cutlet at a time, dredge in flour mixture. Dip floured cutlet in egg white mixture; dredge in breadcrumbs.

Heat oil in a large nonstick skillet over medium-high heat. Add cutlets to pan; cook 2 minutes on each side or until lightly browned. Remove from pan; keep warm.

Add broth, rind, juice, and capers to pan; simmer 2 minutes, stirring constantly. Pour over cutlets; serve immediately. Garnish with lemon wedges, if desired.

Created date

August 2004

Nutritional Information

Calories 281
Caloriesfromfat 24 %
Fat 7.6 g
Satfat 1.2 g
Monofat 4 g
Polyfat 0.6 g
Protein 30.4 g
Carbohydrate 21.2 g
Fiber 1.3 g
Cholesterol 89 mg
Iron 2.2 mg
Sodium 964 mg
Calcium 89 mg