Veal Piccata

You can substitute pork medallions or boneless chicken breasts for the veal cutlets, though you may have to cook them a little longer. Be sure to flatten or pound both pork and chicken to about 1/4-inch thickness. Pounding makes the meat more tender and helps it to cook quickly.

Yield: 2 servings (serving size: 3 ounces meat and about 3 tablespoons sauce)
Recipe from Oxmoor House

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Nutritional Information

Amount per serving
  • Calories: 143
  • Calories from fat: 0.0%
  • Fat: 3.6g
  • Saturated fat: 1g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 23.1g
  • Carbohydrate: 3.2g
  • Fiber: 0.1g
  • Cholesterol: 94mg
  • Iron: 1.2mg
  • Sodium: 243mg
  • Calcium: 23mg


  • 1/3 cup dry vermouth
  • 2 tablespoons fresh lemon juice (about 1 lemon)
  • 1/4 teaspoon garlic powder
  • 1/8 teaspoon salt
  • Butter-flavored cooking spray
  • 1/2 pound (1/4-inch-thick) veal cutlets
  • 6 tablespoons chopped fresh parsley


  1. 1. Combine first 4 ingredients, stirring well.
  2. 2. Coat a medium nonstick skillet with cooking spray; place over medium-high heat until hot. Add half of veal cutlets to pan; cook 1 minute on each side. Transfer veal to a serving platter, and keep warm. Recoat pan with cooking spray, and repeat procedure with remaining veal cutlets.
  3. 3. Add vermouth mixture to pan. Cook over high heat 1 minute, stirring constantly, scraping pan to loosen browned bits. Pour sauce over veal; sprinkle with parsley, and serve immediately.
  4. carbo rating: 3
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