Veal Piccata

Veal Piccata
Photo by Prince David

Ingredients

  • ¾ teaspoon salt
  • buttered noodles with chives
  • 2 tablespoons fresh flat-leaf parsley
  • 1 ¼ cups low-fat chicken stock or low-sodium fat-free chicken broth
  • 2 pounds veal cutlets (also called scallopini; 1/4 inch thick)
  • 1/3 cup dry white wine
  • 1 well-seasoned ridged grill pan
  • + 6 more ingredients
    • 2 tablespoons water
    • 1 lemon
    • 1 tablespoon fresh lemon juice
    • 1 tablespoon unsalted butter
    • 1 tablespoon all-purpose flour
    • ½ teaspoon freshly ground black pepper

Boil stock and wine in a 2- to 3-quart heavy saucepan until reduced by about half (to about 3/4 cup), about 3 minutes. Whisk together flour and water in a cup, then whisk into stock. Boil, stirring, 1 minute, then remove from heat and stir in butter, lemon juice, and salt and pepper to taste. Kee...

View full recipe at Epicurious

Comments

Variations on Veal Piccata

  • Veal Piccata
    • 1/4 cup plus 2 tablespoons canned low-sodium chicken broth, undiluted
    • 1/2 teaspoon reduced-calorie margarine
    • +8 other ingredients
  • Veal Piccata
    • 1/3 cup dry vermouth
    • 1/2 pound (1/4-inch-thick) veal cutlets
    • 6 tablespoons chopped fresh parsley
    • +3 other ingredients
  • Veal Piccata
    • 1 tablespoon butter
    • 1/4 cup all-purpose flour
    • 1 cup fat-free, less-sodium chicken broth
    • 2 tablespoons fresh lemon juice
    • +5 other ingredients


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