2 servings (serving size: 2 cutlets and 3 tablespoons sauce)
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)
How to Make It
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.
We thought this was pretty good. It definitely was a quick easy meal to make, but I'd rather have my veal with tomato sauce, so it wasn't one of my favorite recipes. I served it with the green beans and mashed potatoes.
Delicious. Tried this as written, served over capellini with a side of green beans, and loved it. My husband, who doesn't love veal as much as other proteins, raved about it. Definitely a favorite!
The video, while unnecessary, is a nice double-check for a beginner such as myself!
Just made this tonight and it was great. I little time consuming and messy, but worth it. I also had to add a little bit more oil to the pan so the veal would brown. I served it with the soft polenta recipe from CL.
Made this piccata pretty much as set out in the recipe. Cheated a little and added a tablespoon of butter to the sauce. I thought it was a little heavy on the breading. I usually just use flouring for the veal. My husband loved it. We thought the sauce better than the usual heavier thicken sauces.