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Veal Piccata

Recipe Image

Recipe courtesy of the National Cattleman’s Beef Association

Preparation facts

Total Time: 25 minutes

Yield: 4 servings

Ingredients

1 lb veal leg cutlets, cut 1/8 to 1/4 inch thick

2 Tbs plain flour

1/2 tsp salt

1/8 tsp paprika

1/8 tsp ground white pepper

1 Tbs olive oil

Lemon-Caper Sauce:

2/3 cup dry white wine

2 Tbs fresh lemon juice

2 tsp drained capers

1 tsp butter

Directions

Pound veal cutlets to 1/8-inch thickness. Combine flour, salt, paprika and pepper. Lightly coat cutlets with flour mixture.

Heat 1/2 of oil in large nonstick skillet over medium heat until hot. Cook cutlets in batches, 2 to 4 minutes or until cooked through, turning once. Remove; keep warm.

Add wine and lemon juice to skillet; cook and stir over medium heat until browned bits attached to skillet are dissolved and sauce is slightly thickened. Remove from heat; stir in capers and butter. Serve over cutlets.

Nutrition facts

Serving Size 1 serving
Calories 206
Calories from Fat 104 (51%)
% Daily Value*
18%Total Fat 11g
20%Saturated Fat 4.1g
Polyunsaturated Fat 0.9g
Monounsaturated Fat 5.5g
21%Cholesterol 62mg
16%Sodium 389mg
7%Potassium 234mg
1%Total Carbohydrate 4g
1%Dietary Fiber 0.2g
Sugars 0g
Sugar Alcohols 0g
29%Protein 15g
* Percent Daily Values are based on a 2,000 calorie diet.
Nutrition facts are calculated by a food expert using nutritional values provided by the USDA for common products used as recipe ingredients. Actual nutritional values may differ depending on the amounts or products used and can be affected by cooking methods.