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Lemon Veal Piccata

southern.chef's picture
  All purpose flour 1⁄3 Cup (5.33 tbs)
  Salt 1 Teaspoon
  Pepper 1⁄4 Teaspoon
  Garlic powder 1⁄8 Teaspoon
  Veal cutlets/Veal scallops 6
  Butter/Margarine 1⁄4 Cup (4 tbs)
  Lemon juice 4 Tablespoon
  Chopped parsley 1 Tablespoon

Combine flour, salt, pepper, and garlic, set aside.
Remove and discard any excess fat from veal; dredge in flour mixture.
Melt butter in a large skillet over medium heat.
Add veal, and cook about 1 minute on each side, remove and drain on paper towels.
Add lemon juice to skillet, cook until thoroughly heated.
Return veal to skillet, add parsley, and heat briefly.
To serve, spoon lemon mixture over veal.
Garnish with lemon slices, if desired.

Recipe Summary


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Nutrition Rank

Nutrition Facts

Serving size

Calories 559 Calories from Fat 243

% Daily Value*

Total Fat 28 g42.5%

Saturated Fat 16.7 g83.7%

Trans Fat 0 g

Cholesterol 262.9 mg87.6%

Sodium 1151.2 mg48%

Total Carbohydrates 19 g6.4%

Dietary Fiber 0.98 g3.9%

Sugars 1 g

Protein 57 g113.5%

Vitamin A 26.8% Vitamin C 39.7%

Calcium 2.3% Iron 8.1%

*Based on a 2000 Calorie diet

Lemon Veal Piccata Recipe