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Veal Piccata

Western.Chefs's picture
  Veal cutlets 2 Pound (Each 1/4 Inch Thick)
  All purpose flour 1⁄3 Cup (5.33 tbs)
  Salt To Taste
  Butter/Margarine 2 Tablespoon
  Olive oil 1 Tablespoon
  Water 1 Cup (16 tbs)
  Dry white wine 1⁄2 Cup (8 tbs)
  Chicken bouillon cube 1 (Or Envelope)
  Lemons 2 Medium

1. With meat mallet or dull edge of French knife, pound cutlets to 1/8 inch thickness. On waxed paper, mix flour and 1 teaspoon salt; coat cutlets with flour mixture.
2. In 12-inch skillet over medium-high heat, in hot butter or margarine and 1/3 cup olive oil, cook cutlets, a few pieces at a time, until browned on both sides, removing pieces to plate as they brown and adding more oil if necessary.
3. Reduce heat to low. Into drippings in skillet, stir water, wine, bouillon, and 1/2 teaspoon salt, scraping to loosen brown bits. Return cutlets to skillet; cover and simmer 15 minutes or until cutlets are fork-tender. Cut 1 lemon in half; squeeze to remove juice. Thinly slice the other lemon. Overlap cooked cutlets on large platter; keep warm. Stir lemon juice into liquid in skillet; over high heat, heat to boiling. Spoon liquid over cutlets; garnish with lemon slices.

Recipe Summary

Difficulty Level: 
Main Dish

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1586 Calories from Fat 497

% Daily Value*

Total Fat 56 g86.3%

Saturated Fat 25.6 g128%

Trans Fat 0 g

Cholesterol 784.5 mg261.5%

Sodium 1931.5 mg80.5%

Total Carbohydrates 48 g16.1%

Dietary Fiber 6.6 g26.3%

Sugars 1.3 g

Protein 198 g396.1%

Vitamin A 15.7% Vitamin C 148.9%

Calcium 9.5% Iron 17.6%

*Based on a 2000 Calorie diet

Veal Piccata Recipe