Veal Piccata

Photo by Prince David

Ingredients

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

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

- 1 pound(s) veal cutlets
- 1/4 cup(s) flour
- 2 tablespoon(s) olive oil
- 1 tablespoon(s) butter
- 1/2 cup(s) chicken stock
- +3 other ingredients
Veal Piccata
- 1/4 cup plus 2 tablespoons canned low-sodium chicken broth, undiluted
- 1 tablespoon lemon juice
- Vegetable cooking spray
- +7 other ingredients
Veal Piccata
- Butter-flavored cooking spray
- 1/2 pound (1/4-inch-thick) veal cutlets
- 6 tablespoons chopped fresh parsley
- 1/4 teaspoon garlic powder
- +2 other ingredients
Veal Piccata
- 2 tablespoons fresh lemon juice
- 3/4 teaspoon salt, divided
- 1 tablespoon capers
- 1 tablespoon olive oil, divided
- 1/4 teaspoon ground white pepper
- +4 other ingredients