Veal Piccata

recipe
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

Nutritional Information

Calories 143
Caloriesfromfat 0.0 %
Fat 3.6 g
Satfat 1 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 23.1 g
Carbohydrate 3.2 g
Fiber 0.1 g
Cholesterol 94 mg
Iron 1.2 mg
Sodium 243 mg
Calcium 23 mg

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

The Complete Step-by-Step Low Carb Cookbook,

Oxmoor House

July 2010
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