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Veal Picatta
Source: dLife

Classic Italian preparation of thinly sliced veal with a creamy buttery sauce.

Rating:
Prep Time: 7 minutes
Cook Time: 17 minutes
Difficulty: Intermediate

Nutrition Facts

Makes 4 servings
Amount Per Serving
Calories 297.7
Total Carbs 20.4 g
Dietary Fiber 0.4 g
Sugars 0.7 g
Total Fat 9.6 g
Saturated Fat 4.7 g
Unsaturated Fat 0.6 g
Potassium 469.4 mg
Protein 28.2 g
Sodium 627.8 mg
Dietary Exchanges
1 1/2 Fat , 3 Meat , 1 1/2 Starch
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings
Ingredients

1 1/2 cup  Rice, long grain, FastCook, dry
2 tbsp  white all purpose flour
0 3/4 tsp  salt
1 lb  Veal, average of all cuts, lean, raw
2 tbsp  unsalted butter
0.3333 cup  fresh lemon juice
0.3333 cup  white wine
1 tbsp  capers
Directions
  1. Follow directions on package to make rice, but do not use any fat.
  2. Mix together the flour, 1/4 teaspoon salt, and 1/8 teaspoon pepper. Coat the veal with the flour mixture.
  3. Heat 1 tablespoon butter in a frying pan until melted.
  4. Arrange veal in pan and cook 2 to 3 minutes per side. Lower heat and mix in lemon juice, wine, and capers.
  5. Cook 1 more minute, flipping veal to coat with sauce.
  6. Take the pan off the heat and move veal to a platter.
  7. Mix in the rest of the butter, salt, and pepper and cook until the butter melts. Spoon sauce over veal.

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