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
More From Oxmoor House
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
Ingredients
- 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
Preparation
- 1. Combine first 4 ingredients, stirring well.
- 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. 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.
- carbo rating: 3
Veal Piccata Recipe at a Glance
- COURSE: Main Dishes
- MAIN INGREDIENT: Beef
- DIETARY CONSIDERATION: Diabetic, Low Calorie, Low Saturated Fat
- PUBLICATION: Oxmoor House
More Recipes for Main Dishes
-
Veal Piccata
Cooking Light -
Tilapia Piccata
Cooking Light -
Tilapia Piccata
All You
advertisement
Find out what we've got cooking...
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy