Prep: 10 minutes; Cook: 10 minutes
Cooking the veal in batches ensures that the meat browns nicely. Chicken or pork cutlets may be substituted for veal.
Yield: 4 servings (serving size: 3 ounces veal, 1 tablespoon sauce, 3/4 teaspoon parsley, and 3/4 teaspoon capers)
More From Oxmoor House
Amount per serving
- Calories: 260
- Fat: 17g
- Saturated fat: 6.5g
- Protein: 20.3g
- Carbohydrate: 5.6g
- Fiber: 0.3g
- Cholesterol: 81mg
- Iron: 1.1mg
- Sodium: 713mg
- Calcium: 22mg
- 1/4 cup all-purpose flour
- 3/4 teaspoon salt, divided
- 1/4 teaspoon ground white pepper
- 1 pound very thin veal cutlets (about 8 pieces)
- 1 tablespoon olive oil, divided
- 1 cup fat-free, less-sodium chicken broth
- 2 tablespoons fresh lemon juice
- 1 tablespoon butter
- 1 tablespoon chopped fresh flat-leaf parsley
- 1 tablespoon capers
- 1. Combine flour, 1/2 teaspoon salt, and pepper in a shallow dish. Dredge veal in flour mixture, shaking off excess.
- 2. Heat 1 1/2 teaspoons oil in a large nonstick skillet over medium-high heat. Add half of veal, and cook 1 minute on each side or until lightly browned. Remove veal from pan, and keep warm. Repeat procedure with remaining 1 1/2 teaspoons oil and remaining veal.
- 3. Add chicken broth and lemon juice to pan; cook 4 minutes or until liquid is reduced to about 1/4 cup, scraping pan to loosen browned bits. Whisk in butter and remaining 1/4 teaspoon salt; remove from heat. Spoon sauce over veal; sprinkle with parsley and capers.
- Tart lemon juice, briny capers, and fresh parsley complement veal's delicate flavor in veal piccata (pih-KAH-tuh), a popular Italian dish.
Only you will be able to view, print, and edit this note.Add Note