Veal Piccata

10 ingredients
4 steps

Ingredients

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

Directions

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

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