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Veal Piccata

Yield 2 servings (serving size: 3 ounces meat and about 3 tablespoons sauce)
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.

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

Nutrition 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

How to Make It

  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.

  4. carbo rating: 3

The Complete Step-by-Step Low Carb Cookbook