Ingredients
- 4 veal cutlets
- Salt and pepper, to taste
- 1/4 cup all-purpose flour
- 2 tablespoons olive oil
- 2 tablespoons butter
- 2 cloves garlic, minced
- 2 tablespoons capers
- 1/4 cup white wine
- 2 tablespoons lemon juice
- 2 tablespoons parsley, chopped
Instructions
Begin by seasoning the veal cutlets with salt and pepper. Place the flour in a shallow dish and dredge each cutlet in the flour, shaking off any excess. Heat the olive oil and butter in a large skillet over medium-high heat. Once the butter is melted, add the veal to the pan and cook for 3-4 minutes per side, or until the cutlets are golden brown and cooked through. Remove the veal from the pan and set aside.
Next, add the garlic and capers to the skillet and cook for 1 minute. Add the white wine and lemon juice and bring the mixture to a simmer. Simmer for 3-4 minutes, or until the sauce has thickened slightly. Stir in the parsley.
Return the veal to the pan and turn to coat with the sauce. Serve the veal picatta with your favorite sides, such as pasta, mashed potatoes, or vegetables. Enjoy!
Nutrition
This Veal Picatta recipe contains 4 servings. Each serving contains approximately 474 calories, 27.7 grams of fat, 24.6 grams of carbohydrates, and 34.2 grams of protein. This dish is high in protein and low in carbohydrates, making it a great option for those on a low-carb diet. It is also a good source of Vitamin A, Vitamin C, and Iron.
This dish can be made healthier by using a lower fat cut of veal, such as top round. You can also reduce the amount of butter used in the recipe and replace it with olive oil or another healthy fat. Additionally, you can reduce the amount of sodium in the dish by using a low-sodium capers and reducing or eliminating the added salt.
Veal Picatta is a great option for a quick and easy weeknight dinner. It’s full of flavor and can be served with a variety of sides. This dish is sure to become a family favorite!
