If we had to pick a favorite 40-minute veal meal, Veal Piccata would be high on our list. Maybe it’s because this recipe is super simple and calls for less than a dozen ingredients, or maybe it’s the 25g of protein per serving, or perhaps it’s the white wine, lemon and caper sauce that steals our heart. Regardless of the reason, this dish is destined to become your pick as well.
1 pound veal leg cutlets, cut 1/8 to 1/4 inch thick
1/4 cup all-purpose flour
1/2 teaspoon salt
1/8 teaspoon sweet paprika
1/8 teaspoon ground white pepper
1 tablespoon unsalted butter
2/3 cup dry white wine
1 tablespoon fresh lemon juice
1 tablespoon unsalted butter; at room temperature
2 teaspoons capers
Pound veal cutlets to 1/8 inch thickness, if necessary. Combine flour, 1/2 teaspoon salt, paprika and white pepper in shallow dish. Lightly coat cutlets with seasoned flour.
Heat 1/2 tablespoon butter in large nonstick skillet over medium heat until melted. Place 2 or 3 cutlets in skillet; cook 2 to 3 minutes or until veal is cooked through, turning once. Remove cutlets; keep warm. Repeat with 1/2 tablespoon butter and remaining cutlets.
Add wine and lemon juice to skillet; increase heat to medium-high. Cook and stir until browned bits attached to skillet are dissolved and liquid is reduced by half. Remove from heat. Stir in 1 tablespoon room temperature butter and capers. Season with salt, as desired. Spoon sauce over cutlets. Serve immediately.
Nutritional Information Per Serving
103 mg cholesterol; 0.3 g fiber; 2 g monounsaturated fat; 0.3 g fiber; 9.1 mg niacin; 0.3 mg Vitamin B6; 1.0 mcg Vitamin B12; 1.3 mg iron; 12.9 mcg selenium; 2.7 mg zinc.