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Veal Steaks Piccata

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  All purpose flour 3 Tablespoon
  Salt 1⁄2 Teaspoon
  Pepper 1 Dash
  Boneless veal shoulder cube steaks 10 Ounce
  Margarine 1 Tablespoon
  Sliced mushrooms 1 Cup (16 tbs)
  Garlic 1 Clove (5 gm)
  Dry white wine 1⁄4 Cup (4 tbs)
  Chopped flat leaf italian parsley 2 Tablespoon
  Lemon juice 2 Tablespoon
  Lemon 1 Small

On sheet of wax paper or a paper plate combine flour, salt, and pepper.
Dredge steaks in seasoned flour, turning to coat all sides; set aside remaining flour mixture.
In 12-inch nonstick skillet heat margarine until bubbly and hot; add veal steaks and, over high heat, brown quickly on both sides.
Remove to warmed serving plate; set aside and keep warm.
In same skillet combine mushrooms and garlic; saute over medium-high heat, stirring constantly, until mushrooms are browned, about 1 minute.
Sprinkle with remaining flour mixture and stir quickly to combine.
Gradually stir in wine; add parsley and lemon juice and, stirring constantly, bring to a boil.
Reduce heat and let simmer until slightly thickened; add lemon slices and stir to combine.
To serve, pour sauce over veal steaks.

Recipe Summary

Difficulty Level: 
Side Dish

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Average: 4.3 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 835 Calories from Fat 283

% Daily Value*

Total Fat 32 g48.6%

Saturated Fat 9.4 g46.9%

Trans Fat 0 g

Cholesterol 323 mg107.7%

Sodium 1273.2 mg53%

Total Carbohydrates 46 g15.2%

Dietary Fiber 3.9 g15.8%

Sugars 1.7 g

Protein 80 g159.2%

Vitamin A 61.6% Vitamin C 133.2%

Calcium 8.5% Iron 24.6%

*Based on a 2000 Calorie diet


Veal Steaks Piccata Recipe