Veal Piccatas

The recipe Veal Piccatas can be made in about 45 minutes. This recipe makes 4 servings with 160 calories, 2g of protein, and 13g of fat each. For 73 cents per serving, this recipe covers 6% of your daily requirements of vitamins and minerals. It is brought to you by Foodista. 4 people were impressed by this recipe. If you have capers, vegetable oil, garlic, and a few other ingredients on hand, you can make it. It works well as an inexpensive hor d'oeuvre. All things considered, we decided this recipe deserves a spoonacular score of 28%. This score is rather bad. If you like this recipe, take a look at these similar recipes: Veal Marsala, Veal Piccata, and Veal Saltimbocca.

Servings: 4

Preparation duration: -1 minutes

Cooking duration: -1 minutes

 

Ingredients:

8 veal scaloppine

Salt and Pepper

All-purpose flour

2 Tbsp unsalted butter

2 Tbsp vegetable oil

¼ cup dry white wine

1 tsp minced garlic

½ cup chicken broth

2 Tbsp fresh lemon juice

1 Tbsp capers, drained

Chopped fresh parsley

Equipment:

frying pan

Cooking instruction summary:

Season veal scaloppine with salt and pepper, then dust with flour. In a skillet add the butter and the vegetable oil, and heat over medium-high. Saut the scaloppine 2-3 minutes on one side. Flip the scaloppine over and saut the other side 1-2 minutes with the pan covered. Transfer the scaloppine to a warmed platter; pour off the fat from the pan. Deglaze pan with wine and add minced garlic. Cook until garlic is slightly brown and liquid is nearly evaporated, about 2 minutes. Add broth, lemon juice and capers. Return veal scaloppine to pan and cook on each side for 1 minute. Transfer to a warm plates. Finish sauce with butter and lemons. Once butter melts, pour sauce over veal. Garnish with chopped fresh parsley and serve.

 

Step by step:


1. Season veal scaloppine with salt and pepper, then dust with flour. In a skillet add the butter and the vegetable oil, and heat over medium-high.

2. Saut the scaloppine 2-3 minutes on one side. Flip the scaloppine over and saut the other side 1-2 minutes with the pan covered.

3. Transfer the scaloppine to a warmed platter; pour off the fat from the pan.

4. Deglaze pan with wine and add minced garlic. Cook until garlic is slightly brown and liquid is nearly evaporated, about 2 minutes.

5. Add broth, lemon juice and capers. Return veal scaloppine to pan and cook on each side for 1 minute.

6. Transfer to a warm plates.

7. Finish sauce with butter and lemons. Once butter melts, pour sauce over veal.

8. Garnish with chopped fresh parsley and serve.


Nutrition Information:

Quickview
159 Calories
1g Protein
12g Total Fat
7g Carbs
1% Health Score
Limit These
Calories
159k
8%

Fat
12g
20%

  Saturated Fat
4g
30%

Carbohydrates
7g
2%

  Sugar
0.53g
1%

Cholesterol
17mg
6%

Sodium
368mg
16%

Alcohol
1g
9%

Get Enough Of These
Protein
1g
3%

Vitamin K
79µg
75%

Vitamin A
518IU
10%

Vitamin C
8mg
10%

Folate
22µg
6%

Vitamin E
0.8mg
5%

Manganese
0.1mg
5%

Vitamin B1
0.07mg
5%

Selenium
3µg
4%

Vitamin B2
0.07mg
4%

Iron
0.73mg
4%

Vitamin B3
0.75mg
4%

Phosphorus
21mg
2%

Potassium
65mg
2%

Magnesium
7mg
2%

Copper
0.04mg
2%

Vitamin B6
0.04mg
2%

Fiber
0.44g
2%

Zinc
0.22mg
1%

Calcium
13mg
1%

Vitamin B5
0.11mg
1%

covered percent of daily need
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Food Trivia

Worcestershire sauce is made from dissolved anchovies (including the bones) that have been soaked in vinegar.

Food Joke

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