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Veal Cutlets Piccata (Veal With Lemon)

creative.chef's picture
  Veal scallopini 1 1⁄2 Pound, thinly sliced to 8 slices (Plume De Veau)
  Flour 3 Tablespoon
  Freshly ground pepper To Taste
  Salt To Taste
  Olive oil 1⁄4 Cup (4 tbs)
  Butter 4 Tablespoon
  Dry white wine 1⁄2 Cup (8 tbs)
  Veal stock/Chicken stock 1⁄2 Cup (8 tbs)
  Lemon juice 2 Tablespoon (Juice Of 1 Lemon)
  Chopped parsley 3 Tablespoon

1. Pound veal with a flat mallet. Season flour with salt and pepper to taste. Dredge veal all over in the seasoned flour.
2. Heat olive oil over high heat in a large heavy skillet. When hot, add as many pieces of veal as the skillet will hold in one layer

Recipe Summary


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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2767 Calories from Fat 1610

% Daily Value*

Total Fat 181 g278.5%

Saturated Fat 67.5 g337.3%

Trans Fat 0 g

Cholesterol 904.2 mg301.4%

Sodium 1273.7 mg53.1%

Total Carbohydrates 45 g15.1%

Dietary Fiber 3.1 g12.3%

Sugars 2.9 g

Protein 213 g426.2%

Vitamin A 106% Vitamin C 123.1%

Calcium 10.1% Iron 32.3%

*Based on a 2000 Calorie diet

Veal Cutlets Piccata (Veal With Lemon) Recipe