Veal Piccata

Veal Piccata

Serves 2

Pair this classic combination of veal, capers, lemon and parsley with a glass of Sauvignon Blanc.

  • 6 ounces 365 Everyday Value Enriched Egg Noodles
  • 1 tablespoon plus 1 teaspoon butter, divided
  • 2 tablespoons chopped parsley, divided
  • 1 tablespoon extra virgin olive oil
  • 2 boneless top round veal scaloppine (about 1/3 pound total)
  • Salt & ground black pepper to taste
  • 2/3 cup 365 Everyday Value Organic Low-Sodium Chicken Broth
  • 1 tablespoon 365 Everyday Value Organic Capers, drained
  • 2 lemon wedges
You must be signed in to use shopping lists. Sign in or create account

Cook noodles. Toss with 1 teaspoon butter and 1 tablespoon parsley, divide between 2 plates and keep warm. Heat oil in a large skillet over medium-high heat. Season veal with salt and pepper and cook, flipping once, until golden brown and just cooked through, 4 to 5 minutes total; remove from pan, place atop noodles and keep warm. Return skillet to heat, add broth and simmer until thickened, 4 to 5 minutes. Whisk in remaining 1 tablespoon each butter and parsley, capers, salt and pepper; pour sauce over veal and noodles and serve with lemon wedges.

Nutritional Info: 
Per Serving:500 calories (190 from fat), 21g total fat, 7g saturated fat, 135mg cholesterol, 520mg sodium, 53g carbohydrate (3g dietary fiber, 1g sugar), 24g protein

Recipe Discussion