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5
from 1 vote
30-Minute Veal Piccata Recipe
Quick and easy veal piccata
Prep Time
5
minutes
mins
Cook Time
20
minutes
mins
Total Time
25
minutes
mins
Course:
Beef, Entree, Main Course
Cuisine:
American, Italian
Diet:
Diabetic, Gluten Free
Servings:
4
Calories:
490
kcal
Author:
Lois Carter Crawford
Ingredients
2
tablespoons
sunflower oil
4
veal cutlets
slices
¼
teaspoon
Salt
⅛
teaspoon
pepper
½
cup
white rice flour
1
cup
dry white wine
¼
cup
unsalted butter
cut in little bits
½
a lemon
juice only
2
tablespoons
capers
2
teaspoons
Parsley
minced, for garnish
Lemon slices or wedges
for garnish
Instructions
Heat the oil over medium-high heat in a sauté pan.
Lightly salt and pepper the veal cutlets, if desired.
Dredge the veal in the rice flour until coated. Shake off excess flour.
Place the coated veal in the hot oil and cook until lightly browned on one side, about 5 minutes.
Then turn the cutlets over and brown the other side, about 5 minutes.
Remove the cutlets to a warmed plate; set aside.
Add the wine to the pan and cook, stirring frequently, over medium heat until reduced by half.
Add the butter a little at a time to the wine sauce, stirring to incorporate and thicken.
Return the cutlets to the pan to the pan to warm.
Transfer the cutlets to a serving dish and pour the remaining sauce over the cutlets.
Squeeze the lemon juice over the cutlets and top with capers, lemon slices and minced parsley.
Nutrition
Calories:
490
kcal
|
Carbohydrates:
19
g
|
Protein:
37
g
|
Fat:
24
g
|
Saturated Fat:
10
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
11
g
|
Trans Fat:
0.5
g
|
Cholesterol:
163
mg
|
Sodium:
368
mg
|
Potassium:
706
mg
|
Fiber:
1
g
|
Sugar:
1
g
|
Vitamin A:
368
IU
|
Vitamin C:
7
mg
|
Calcium:
25
mg
|
Iron:
2
mg