antipasti

Veal Piccatas

Name: Veal Piccatas
Cook time: 45 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 veal scaloppine; Salt and Pepper; All-purpose flour; 2 Tbsp unsalted butter; 2 Tbsp vegetable oil; ¼ cup dry white wine; 1 tsp minced garlic; ½ cup chicken broth; 2 Tbsp fresh lemon juice; 1 Tbsp capers, drained; Chopped fresh parsley

“The recipe Veal Piccatas can be made in around 45 minutes. For 73 cents per serving, this recipe covers 6% of your daily requirements of vitamins and minerals. One portion of this dish contains roughly 2g of protein, 13g of fat, and a total of 160 calories. This recipe serves 4. It works well as a hor d'oeuvre. Head to the store and pick up veal scaloppine, capers, parsley, and a few other things to make it today. Only a few people made this recipe, and 4 would say it hit the spot. It is brought to you by Foodista. With a spoonacular score of 11%, this dish is not so super. If you like this recipe, take a look at these similar recipes: Veal Giuseppe, Veal Scallopini, and Veal Saltimbocca.”

total: 45 min
effort: Easy
serves: 4
ratings: New

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Ingredients

Serves 4

Veal scaloppine8
Salt and pepper4 servings
Flour4 servings
Butter2 tbsp
Vegetable oil2 tbsp
Wine¼ cup
Garlic1 tsp
Chicken broth½ cup
Lemon juice2 tbsp
Capersdrained1 tbsp
Parsley4 servings

The cook hasn’t declared allergens for this recipe. Check every ingredient against your household’s needs.

Nutrition

Not enough data

Too many ingredients are not matched to our nutrition table to give a fair estimate.

How we estimate: we add up the ingredients using the Kenya Food Composition Tables (2018) and USDA FoodData Central, then divide by the servings. It’s an estimate, not a measurement, and not medical advice.

Method preview

8 steps · 45 min

1
Season veal scaloppine with salt and pepper, then dust with flour. In a skillet add the butter and the vegetable oil, and heat over medium-high.
2
Saut the scaloppine 2-3 minutes on one side. Flip the scaloppine over and saut the other side 1-2 minutes with the pan covered.
3
Transfer the scaloppine to a warmed platter; pour off the fat from the pan.

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