Recipe

A A A

• 1/4 cup all-purpose flour
• 3/4 tsp salt, divided
• 1/4 tsp ground white pepper
• 1 lb very thin veal cutlets (about 8 pieces)
• 1 tbsp olive oil, divided
• 1 cup fat-free , less-sodium chicken broth
• 2 tbsp fresh lemon juice
• 1 tbsp butter
• 1 tbsp chopped fresh flat-leaf parsley
• 1 tbsp capers

• 1 Combine flour, 1/2 teaspoon salt, and pepper in a shallow dish. Dredge veal in flour mixture, shaking off excess.
• 2 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.
• 3 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.
• 4 Tart lemon juice, briny capers, and fresh parsley complement veal's delicate flavor in veal piccata (pih-KAH-tuh), a popular Italian dish.