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Veal Piccata

Fondue.Chef's picture
Ingredients
  Thin veal steaks 16 Ounce
  Lemon juice 1 Tablespoon
  Flour 1 Tablespoon
  Butter 1 Ounce
  Oil 2 Tablespoon
  Marsala 1⁄2 Cup (8 tbs)
  Chicken stock 1⁄4 Cup (4 tbs)
  Lemon wedges 2 (For Garnish)
  Green noodles 1 Cup (16 tbs)
  Salt To Taste
  Pepper To Taste
Directions

MAKING
1. Between two pieces of plastic pound veal steaks such that very thin, about 1/8-inch thick.
2. Sprinkle with lemon juice, leave for 10 minutes, then season with salt and pepper and coat lightly in flour.
3. In chafing dish over direct flame, heat butter to melt, add oil and cook veal steaks quickly such that golden brown on both sides, turning once.
4. Stir in marsala, stock and simmer for 2 minutes.

SERVING
5. On a heated platter place veal pouring sauce over, garnish with lemon wedges and serve with hot buttered green noodles.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
French
Course: 
Main Dish
Method: 
Simmering
Ingredient: 
Veal
Preparation Time: 
30 Minutes
Cook Time: 
20 Minutes
Ready In: 
50 Minutes
Servings: 
4

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Average: 4.2 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 394 Calories from Fat 140

% Daily Value*

Total Fat 16 g24.4%

Saturated Fat 5 g25%

Trans Fat 0 g

Cholesterol 39.2 mg13.1%

Sodium 319.4 mg13.3%

Total Carbohydrates 28 g9.4%

Dietary Fiber 1.2 g4.8%

Sugars 0.9 g

Protein 30 g59.6%

Vitamin A 3.9% Vitamin C 7.3%

Calcium 1.5% Iron 4.3%

*Based on a 2000 Calorie diet

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Veal Piccata Recipe