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Veal Piccata
Servings
4
Cook Time
20 minutes
Ingredients
- 8 veal scaloppini (less than 1/4 inch thick)
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon kosher salt
- All-purpose flour (for dredging)
- 6 tablespoons unsalted butter
- 2 tablespoons extra-virgin olive oil
- 2/3 cup reduced-sodium chicken broth
- 2/3 cup fresh lemon juice (from about 2 lemons)
- 1/4 cup capers (drained and rinsed)
- 2 tablespoons chopped fresh parsley
Instructions
- Sprinkle the veal with the salt and pepper.
- Dredge the veal lightly in the flour, shaking off the excess. In a large saute pan, melt 2 tablespoons of the butter with the olive oil over medium-high heat. Add half of the veal scallops and cook just until brown, about 3 minutes per side.Using tongs, transfer the scaloppini to a plate. Repeat with the remaining veal. Cover loosely with foil while you make the sauce.
- To the same saute pan, add the broth, lemon juice, and capers. Bring the mixture to a boil over medium-high heat, scraping up the brown bits from the bottom of the pan for extra flavor. Simmer for 2 minutes. Whisk the remaining 4 tablespoons of butter into the sauce. Return the veal to the pan just to heat through. Arrange the scaloppini on a platter, pour the sauce on top, and garnish with the parsley.
Nutrition
Nutrition
- Nutrition Serving Size
- 4
- per serving
- Calories
- 0
Amount/Serving
% Daily Value
- Carbs
- 7 grams
- Protein
- 66 grams
- Fat
- 30 grams
- Saturated Fat
- 13 grams
- Cholestrol
- 283 milligrams
- Sodium
- 729 milligrams
- Fiber
- 1 grams
- Sugar
- 1 grams
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