Veal Piccata Recipe
Summary
Ingredients
| Boneless veal | 3⁄4 Pound, cut 1/2 inch thick | |
| All purpose flour | 1 Tablespoon | |
| Salt | 1⁄2 Teaspoon | |
| Pepper | 1⁄8 Teaspoon | |
| Butter/Margarine | 3 Tablespoon | |
| Dry white wine | 1⁄3 Cup (5.33 tbs) | |
| Grated lemon peel | 1 Teaspoon | |
| Lemon slices | 1 Tablespoon |
Nutrition Facts
Serving size
Calories 590 Calories from Fat 311
% Daily Value*
Total Fat 35 g53.9%
Saturated Fat 17.9 g89.4%
Trans Fat 0 g
Cholesterol 245.8 mg81.9%
Sodium 862.8 mg35.9%
Total Carbohydrates 11 g3.7%
Dietary Fiber 0.83 g3.3%
Sugars 0.1 g
Protein 53 g105.4%
Vitamin A 11.3% Vitamin C 15%
Calcium 1.5% Iron 2.4%
*Based on a 2000 Calorie diet
Directions
Cut meat into strips about 1 1/2 inches wide and 3 inches long.
Mix together flour, salt, and pepper.
Lightly dust meat with flour mixture, shaking off excess.
Melt 2 tablespoons of the butter in a wide frying pan over medium-high heat.
Add meat and cook quickly, turning to brown both sides (takes about 4 minutes total).
Remove meat to a warm platter.
To pan, add wine and bring to a boil, scraping up browned bits.
Stir in lemon peel and remaining 1 tablespoon butter; heat until melted.
Spoon sauce over veal and garnish with lemon slices.
Veal piccata for one.
Pound 6 to 8 ounces veal cutlet.
Sprinkle with salt and pepper and enough all-purpose flour to coat lightly; shake off excess.
Cook in 1 tablespoon butter or margarine.
For sauce, use 3 tablespoons dry white wine, 1/2 teaspoon lemon peel, and 1/8 teaspoons butter or margarine.
Garnish with 2 thin lemon slices.
Chef
