Veal Piccata

Veal Piccata

Rated:
Recipe Rating: 3.58489
Serves 2
Pair this classic combination of veal, capers, lemon and parsley with a glass of Sauvignon Blanc.
Ingredients: 
  • 6 ounces 365 Everyday Value Enriched Egg Noodles
  • 1 tablespoon unsalted butter plus 1 teaspoon, divided
  • 2 tablespoons chopped fresh flat-leaf parsley, divided
  • 1 tablespoon extra-virgin olive oil
  • 2 boneless top round veal scaloppine (about 1/3 pound total)
  • 1/4 teaspoon fine sea salt
  • 2/3 cup 365 Everyday Value Organic Low-Sodium Chicken Broth
  • 1 tablespoon 365 Everyday Value Organic Capers, drained
  • 2 lemon wedges
  • 1/8 teaspoon ground black pepper
Method: 
Cook noodles according to package directions. 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. 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.

Heat oil in a large skillet over medium-high. 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 and capers; pour sauce over veal and noodles and serve with lemon wedges.

Return skillet to heat, add broth and simmer until thickened, 4 to 5 minutes. Whisk in remaining 1 tablespoon each butter and parsley and capers; 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 carbohydrates, (3 g dietary fiber, 1g sugar), 24g protein.