Veal Piccatta

Name: Veal Piccatta Recipe
Yield: 4
Ingredients: Flour; 1 # veal scallops pounded thin; salt and pepper; 3 tbsp olive oil; 1 clove garlic minced; 1/2 c white wine; 1/2 c chicken broth; 3 tbsp capers drained; 1 lemon peeled and seeded diced; 2 tbsp butter; 2 tbsp chopped fresh parsley

Number of Servings: 4

Ingredients

Flour1 # veal scallops, pounded thinsalt and pepper3 tbsp olive oil1 clove garlic, minced1/2 c white wine1/2 c chicken broth3 tbsp capers, drained1 lemon, peeled and seeded, diced2 tbsp butter2 tbsp chopped fresh parsley

Directions

Flour veal. Season with salt and pepper. In large skillet, saute veal in oil until lightly browned -- 2 to 3 minutes. Remove from pan and keep warm. Add garlic and saute briefly. Add wine and broth. Bring to a boill Reduce to 1/3 cup. Stir in capers and lemon. Return to a boil. Swirl in butter and parslet -- continue cooking until sauce thickens and turns creamy. Dip veal slices in sauce to coat. Arrange on platter and spoon remaining sauce over veal. Garnish with lemon sices and parsley sprigs.

Number of Servings: 4

Recipe submitted by SparkPeople user BEHLCA1.

Servings Per Recipe: 4

Nutritional Info Amount Per Serving

Calories: 395.1
Total Fat: 21.8 g
Cholesterol: 169.2 mg
Sodium: 390.6 mg
Total Carbs: 1.0 g
Dietary Fiber: 0.3 g
Protein: 42.1 g

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