VEAL PICCATA
Here's our take on the delicious Italian classic piccata recipe but without all the fat. This recipe works well with chicken, too, but we love using decadent veal cutlets. After pan-frying the flour-coated veal in olive oil, make the sauce by deglazing the pan with chicken broth, fresh lemon juice, and white wine. Swirl in the butter, fresh parsley, and drained capers for a savory, rich sauce right before serving. For added indulgence, you can serve the veal over any type of whole wheat pasta, or you can also make a simple side salad with mixed greens to complete the meal.
Categories Dinner
Time 20m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Season veal with salt and pepper to taste; set aside.
- In a small, shallow bowl, combine flour, 1/4 teaspoon salt and 1/8 teaspoon pepper; dredge veal in flour mxiture and turn to coat.
- Heat oil in a nonstick skillet over medium-high heat; add veal and cook until just cooked through and golden, about 2 minutes per side; set aside and keep warm.
- Deglaze skillet (add liquid to remove remaining pieces of food) with broth, lemon juice and wine: Reduce heat to medium and reduce mixture by half. Swirl in butter, parsley and capers; pour over veal and serve. Yields 1 cutlet per serving.
Nutrition Facts : Calories 96 kcal
VEAL PICCATA
Steps:
- In a shallow bowl or plate combine the flour, 1 1/2 teaspoons of the salt and pepper and stir to combine thoroughly. Quickly dredge the veal scallops in the seasoned flour mixture, shaking to remove any excess flour.
- Heat the oil in a large skillet over medium-high heat until very hot but not smoking. Add 1 1/2 tablespoons of the butter and, working quickly and in batches if necessary, cook the veal until golden brown on both sides, about 1 minute per side. Transfer to a plate and set aside. Deglaze the pan with wine and bring to a boil, scraping to remove any browned bits from the bottom of the pan. When the wine has reduced by half, add the chicken stock, chopped garlic, lemon juice and capers and cook for 5 minutes, or until the sauce has thickened slightly. Whisk in the remaining 1/2 teaspoon of salt, remaining 3 1/2 tablespoons of butter and the chopped parsley. When the butter has melted, return the veal scallops to the pan and cook until heated through and the sauce has thickened, about 1 minute. Garnish with parsley sprigs and serve immediately.
WEIGHT WATCHERS VEAL PICCATA
Point Value 5. They claim "Made low-fat without skimping on flavor." I haven't tried yet but wanted to save. If you try, let me know what you think. Would adding capers increase the points?
Provided by TXOLDHAM
Categories Veal
Time 10m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Mix flour, 1/4 teaspoon salt, 1/8 teaspoon black pepper together in a small shallow bowl. Pound cutlets if necessary and coat with the flour mixture.
- Heat oil in a non-stick skillet and cook cutlets until just cooked through and golden, about 2 minutes per side. Set aside and keep warm.
- Deglaze skillet with broth, lemon juice and wine. Reduce heat to medium and reduce mixture by half. Swirl in butter, then parsley and pour over cutlets.
Nutrition Facts : Calories 251.7, Fat 12.2, SaturatedFat 4.8, Cholesterol 96.8, Sodium 464.7, Carbohydrate 9.3, Fiber 0.4, Sugar 0.4, Protein 23.6
VEAL PICCATA
Steps:
- Preheat the oven to 200 degrees F.
- Coat a large saute pan with olive oil and toss in the garlic cloves. Bring the pan to a medium-high heat. Cook the garlic until it becomes golden brown and is very aromatic. Remove the garlic and discard. Raise heat to high.
- Sprinkle the veal scallops with salt. Just before placing the veal scallops in the pan with the hot oil, dredge them in flour. Working in batches, flour the veal that is going directly in the pan; do not flour ahead. When the veal has browned, 2 to 3 minutes per side, remove to a platter and keep warm in the oven.
- When all the veal has been browned, ditch the oil in the pan. Add the wine and capers and reduce by half. Add in the chicken stock, season with salt, and cook until it has slightly thickened. Swirl in the butter. When the butter has melted and is bubbly, add in the lemon juice. Taste to make sure it is delicious, add the parsley, and spoon over the veal.
VEAL PICCATA
This holiday season, try our delicious traditional veal dish ideal for elegant entertaining, and made low-fat without skimping on flavour.
Categories Dinner
Time 20m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Mix flour, 1/4 teaspoon of salt and 1/8 teaspoon of pepper together in a small, shallow bowl; coat veal cutlets with flour mixture. Heat oil in a nonstick skillet and cook cutlets until just cooked through and golden, about 2 minutes a side; set aside and keep warm.
- Deglaze skillet (add liquid to remove remaining pieces of food) with broth, lemon juice and wine. Reduce heat to medium and reduce mixture by half. Swirl in butter, then parsley and pour over cutlets.
Nutrition Facts : Calories 94 kcal
VEAL PICCATA
This recipe comes from the cookbook "Celebrate!" I love the addition of mushrooms to the lemon-caper sauce.
Provided by breezermom
Categories Veal
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Place veal between 2 sheets of wax paper; flatten veal to 1/4 inch pieces, using a meat mallet or rolling pin. Sprinkle veal with salt and pepper, and dredge in flour.
- Combine the melted butter and olive oil in a large skillet. Cook the veal in the butter and oil until browned on both sides. Remove veal, reserving drippings in the skillet. Set aside, and keep warm.
- Saute mushrooms and garlic in the drippings for 1 to 2 minutes. Return the veal to the skillet; add wine and lemon juice. Bring to a boil; cover, reduce heat, and simmer for 20 minutes. Add the capers and their liquid, and simmer for an additional minute.
- Transfer the veal to a serving platter. Sprinkle with the parsley. Garnish with thin lemon slices.
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