Veal Piccata
Nutritional Info
- Servings Per Recipe: 3
- Amount Per Serving
- Calories: 246.5
- Total Fat: 10.2 g
- Cholesterol: 83.4 mg
- Sodium: 723.7 mg
- Total Carbs: 14.4 g
- Dietary Fiber: 0.9 g
- Protein: 23.7 g
View full nutritional breakdown of Veal Piccata calories by ingredient
Introduction
A lemony Italian dish that is good with mashed sweet potatoes and green beans A lemony Italian dish that is good with mashed sweet potatoes and green beansNumber of Servings: 3
Ingredients
-
2 Tbsp all-purpose flour
dash of salt
1/4 tsp black pepper
1 Tbsp water
1 large egg white
1/3 c Italian-seasoned bread crumbs
4 (2 ounce) veal cutlets
2 tsp olive oil
1 c fat-free, low sodium chicken broth
1 tsp lemon rind
2-3 Tbsp fresh lemon juice
1 Tbsp capers, drained and rinsed
Directions
1. 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, then dip cutlet in egg white mixture before finishing with the breadcrumbs.
2. Heat oil in a large nonstick skillet over medium-high heat. Add cutlets to pan; cook on each side until lightly browned (About 2-5 minutes). Remove from pan and keep warm.
3. Add broth, lemon rind, lemon juice and capers to pan, simmer for about 2 minutes, stirring constantly. Pour over cutlets and serve immediately.
Yield: 2 servings of 2 cutlets and 3 tablespoons of sauce
Number of Servings: 3
Recipe submitted by SparkPeople user MINGMOM.
2. Heat oil in a large nonstick skillet over medium-high heat. Add cutlets to pan; cook on each side until lightly browned (About 2-5 minutes). Remove from pan and keep warm.
3. Add broth, lemon rind, lemon juice and capers to pan, simmer for about 2 minutes, stirring constantly. Pour over cutlets and serve immediately.
Yield: 2 servings of 2 cutlets and 3 tablespoons of sauce
Number of Servings: 3
Recipe submitted by SparkPeople user MINGMOM.