Directions:
- Combine flour, 1/2 teaspoon salt, and pepper in a shallow dish. Dredge veal in flour mixture, shaking off excess.
- Heat 1 1/2 teaspoons oil in a large nonstick skillet over medium-high heat. Add half of veal, and cook 1 minute on each side or until lightly browned. Remove veal from pan, and keep warm. Repeat procedure with remaining 1 1/2 teaspoons oil and remaining veal.
- Add chicken broth and lemon juice to pan; cook 4 minutes or until liquid is reduced to about 1/4 cup, scraping pan to loosen browned bits. Whisk in butter and remaining 1/4 teaspoon salt; remove from heat. Spoon sauce over veal; sprinkle with parsley and capers.
- Tart lemon juice, briny capers, and fresh parsley complement veal's delicate flavor in veal piccata (pih-KAH-tuh), a popular Italian dish.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 310.38 Kcal (1299 kJ) | ||
| Calories from fat | 140.03 Kcal | ||
| % Daily Value* | |||
| Total Fat | 15.56g | 24% | |
|---|---|---|---|
| Cholesterol | 123.28mg | 41% | |
| Sodium | 1075.31mg | 45% | |
| Potassium | 531.66mg | 11% | |
| Total Carbs | 7.93g | 3% | |
| Sugars | 1.44g | 6% | |
| Dietary Fiber | 0.36g | 1% | |
| Protein | 34.11g | 68% | |
| Vitamin C | 4.9mg | 8% | |
| Iron | 1.4mg | 8% | |
| Calcium | 72mg | 7% | |
| Amount Per 100 g | |||
| Calories | 155.01 Kcal (649 kJ) | ||
| Calories from fat | 69.93 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.77g | 24% | |
|---|---|---|---|
| Cholesterol | 61.57mg | 41% | |
| Sodium | 537.04mg | 45% | |
| Potassium | 265.52mg | 11% | |
| Total Carbs | 3.96g | 3% | |
| Sugars | 0.72g | 6% | |
| Dietary Fiber | 0.18g | 1% | |
| Protein | 17.04g | 68% | |
| Vitamin C | 2.5mg | 8% | |
| Iron | 0.7mg | 8% | |
| Calcium | 36mg | 7% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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