Veal Piccata

Oxmoor House
2 servings


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1/2 pound veal cutlets (1/4 inch thick)
1 tablespoon all-purpose flour
1/8 teaspoon pepper
Dash of salt
Vegetable cooking spray
1/2 teaspoon vegetable oil
1/2 teaspoon reduced-calorie margarine
1/4 cup plus 2 tablespoons canned low-sodium chicken broth, undiluted
1 tablespoon chopped fresh parsley
1 tablespoon lemon juice
2 (1/8-inch-thick) lemon slices, cut into quarters


Cook: 12 Minutes

Trim fat from veal; cut veal into 3-inch pieces. Place veal between 2 sheets of heavy-duty plastic wrap, and flatten to 1/8-inch thickness, using a meat mallet or rolling pin. Combine flour, pepper, and salt in a shallow dish; dredge veal in flour mixture.

Coat a nonstick skillet with cooking spray; add oil and margarine. Place over medium-high heat until margarine melts. Add veal; cook 3 minutes on each side or until browned. Remove veal from skillet. Drain and pat dry with paper towels.

Add chicken broth, parsley, and lemon juice to skillet; stir, scraping up any loose bits. Return veal to skillet. Bring to a boil; reduce heat, and simmer, uncovered, 5 minutes. Add lemon; simmer 1 minute.

Created date

August 2009

Nutritional Information

Calories 170
Caloriesfromfat 30 %
Fat 5.7 g
Satfat 1.3 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 23.9 g
Carbohydrate 4.9 g
Fiber 0.0 g
Cholesterol 94 mg
Iron 0.0 mg
Sodium 193 mg
Calcium 0.0 mg