Rating: 4 stars
9 Ratings
  • 5 star values: 4
  • 4 star values: 3
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 1

Enjoy this lemony Italian veal favorite with simple steamed green beans and mashed sweet potatoes.

Recipe by Cooking Light July 2004


Read the full recipe after the video.

Recipe Summary test

2 servings (serving size: 2 cutlets and 3 tablespoons sauce)


Ingredient Checklist


Instructions Checklist
  • Combine flour, salt, and pepper in a shallow dish. Combine water and egg white in another shallow dish, stirring with a whisk. Place breadcrumbs in a third shallow dish. Working with 1 cutlet at a time, dredge in flour mixture. Dip floured cutlet in egg white mixture; dredge in breadcrumbs.

  • Heat oil in a large nonstick skillet over medium-high heat. Add cutlets to pan; cook 2 minutes on each side or until lightly browned. Remove from pan; keep warm.

  • Add broth, rind, juice, and capers to pan; simmer 2 minutes, stirring constantly. Pour over cutlets; serve immediately. Garnish with lemon wedges, if desired.

Nutrition Facts

281 calories; calories from fat 24%; fat 7.6g; saturated fat 1.2g; mono fat 4g; poly fat 0.6g; protein 30.4g; carbohydrates 21.2g; fiber 1.3g; cholesterol 89mg; iron 2.2mg; sodium 964mg; calcium 89mg.