Veal Piccata
Ingredients
- 8 veal scaloppine 8 pounded thin veal scaloppine (from veal cutlets)
- 2 tablespoons unsalted butter 2 tablespoons butter (unsalted)
- 2 tablespoons olive oil 2 tablespoons olive oil
- ¼ cup white wine 1/4 cup dry white wine
- 1 tsp garlic 1 teaspoon minced garlic
- ½ cup sodium free chicken stock 1/2 cup sodium free chicken stock
- 2 tablespoons lemon juice 2 tablespoons fresh lemon juice
- 1 tablespoon capers 1 tablespoon capers
- 2 tbsps unsalted butter 2 tablespoons butter (unsalted)
- lemon juice fresh lemon juice
- flat-leaf parsley chopped fresh flat-leaf parsley
Instructions
- Season veal scaloppine with salt and pepper, then dust with flour in a shallow bowl.
- Add the oil to your skillet over medium-high heat.
- Sauté the scaloppine 2-3 minutes on one side. Flip the scaloppine over and sauté the other side 1-2 minutes with the pan covered. Transfer the scaloppine to a warmed platter; pour off the fat from the pan.
- Deglaze the pan (add the wine) and add minced garlic. Cook until garlic is slightly brown and liquid is nearly evaporated about 2 minutes
- Add chicken stock, lemon juice, and capers. Return veal scaloppine to pan and cook on each side for 1 minute per side, or until golden brown. Transfer to a warm plate.
- Finish sauce with butter and lemons. Once the butter melts pour sauce over the veal.
- Garnish with chopped fresh parsley and serve. Optional garnish lemon slices.
Nutrition
Calories: 176kcal | Carbohydrates: 1g | Fat: 18g | Saturated Fat: 12g | Cholesterol: 30mg | Sodium: 62mg | Potassium: 10mg | Vitamin A: 350IU | Vitamin C: 3.1mg
Giangi's Kitchen provides nutritional information, but these figures should be considered estimates, as a registered dietician does not calculate them.