veal piccata for one

*Veal, cubed for stew (leg and shoulder), separable lean only, raw, 4 oz (remove)
Egg substitute, liquid (Egg Beaters), 3 fl oz (remove)
Pasta, Linguini, Enriched, cooked, Barilla, 2.5 oz (remove)
Olive Oil, 1 tbsp (remove)
Garlic, 2 clove (remove)
*Lemon Juice, 1 fl oz (remove)
Capers, canned, 1 tbsp, drained (remove)
Parsley, 1 tbsp (remove)

A healthier version of veal piccata could be made at home. Here is my proposed recipe. I would take 4 ounces of lean raw veal and pound it out to make this filets. I would coat then with egg substitute. In a skillet, I would heat 1 tablespoon of olive oil and two cloves of garlic. When the garlic starts to sizzle, I would quickly cook the pieces of veal in the pan with the garlic. Then I would remove the veal and set aside on a plate. To the pan I would add 1 fluid ounce of lemon juice, and a tablespoon of drained capers. Once heated through, I would add 2.5 ounces of boiled linguini. Toss a bit. Then slide the linguini and sauce onto the plate with the veal. Sprinkle with one tablespoon of minced parsley, and serve.

Serving Size: one serving

Number of Servings: 1

Recipe submitted by SparkPeople user NANCYBOBRO.