Veal Piccata

Randy Mayor; Cindy Barr

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

Yield: 2 servings (serving size: 2 cutlets and 3 tablespoons sauce)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 281
  • Calories from fat: 24%
  • Fat: 7.6g
  • Saturated fat: 1.2g
  • Monounsaturated fat: 4g
  • Polyunsaturated fat: 0.6g
  • Protein: 30.4g
  • Carbohydrate: 21.2g
  • Fiber: 1.3g
  • Cholesterol: 89mg
  • Iron: 2.2mg
  • Sodium: 964mg
  • Calcium: 89mg

Ingredients

  • 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)

Preparation

  1. 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.
  2. 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.
  3. Add broth, rind, juice, and capers to pan; simmer 2 minutes, stirring constantly. Pour over cutlets; serve immediately. Garnish with lemon wedges, if desired.
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