Veal Piccatas

Veal Piccatas

Veal Piccatas

45 minutes

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Details
  • Serving Size:   4
  • Weight Watchers:   6 Points
Cuisine
  • antipasti
  • starter
  • snack
  • appetizer
  • antipasto
  • hor d'oeuvre
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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
Instructions

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.

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