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Veal Piccata
Source: dLife

Thin sliced veal cutlets served with and lemon caper sauce.

Rating:
Prep Time: 10 minutes
Cook Time: 10 minutes
Difficulty: Easy

Nutrition Facts

Makes 4 servings
Amount Per Serving
Calories 316.2
Total Carbs 4.2 g
Dietary Fiber 0.2 g
Sugars 0.1 g
Total Fat 21.7 g
Saturated Fat 8.0 g
Unsaturated Fat 1.5 g
Potassium 392.6 mg
Protein 23.8 g
Sodium 479.1 mg
Dietary Exchanges
2 1/2 Fat , 1/2 Vegetables , 3 1/2 Meat , 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

2 tbsp  white all purpose flour
0 1/2 tsp  salt
0 1/4 tsp  black pepper
1 lb  Veal, breast, whole, raw
2 tsp  olive oil
2 each  medium garlic cloves
0 1/2 cup  low fat unsalted chicken broth
1 tbsp  fresh lemon juice
3 tbsp  chopped parsley
1 tbsp  capers
0 1/2 tsp  grated lemon rind
Directions
  1. In a large plastic bag with a zip top add the first 3 ingredients. Seal and shake to mix well.
  2. Add the veal one at a time to coat evenly with flour mixture.
  3. Heat 1 teaspoon of the oil in a large pan over medium high heat. Cook half of the veal until lightly browned on both sides, about 2 minutes per side. Transfer from pan to a plate and set aside.
  4. Add in remaining teaspoon of oil and cook the remaining veal cutlets. Transfer to plate with the other cutlets and return pan to stove.
  5. Lower heat to medium and add half of the garlic and sauté for about 30 seconds. Stir in the broth and lemon juice. Simmer until sauce reduces slightly, about 3-4 minutes.
  6. In the meantime, mix together the parsley, capers, lemon zest, and remaining garlic in a small bowl. Add mixture into sauce and add cutlets back in and warm thoroughly.

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