Veal Piccata

Serves: 4
Total Calories: 80


1 pound thin veal scallopini
2 tablespoons flour
1/2 teaspoon salt
1/4 teaspoon pepper
2 tablespoons margarine or butter
1/2 lemon
1/2 cup dry white wine


Wipe veal scallopini with damp paper towels. Combine flour, salt, and pepper. Use flour mixture to coat veal well. Heat margarine in a medium skillet until it sizzles. Add half of veal slices, and cook over high heat until well-browned on both sides; remove. Repeat with remaining slices of veal.

Return all veal to skillet. Slice lemon and add, along with dry white wine, to veal. Cook over low heat, covered, for 5 minutes. Arrange veal on serving platter. Garnish with parsley sprigs.

Editor's Extra: To keep sautéed meat from tasting boiled and having a gray look when you turn it over, dry it first with a paper towel or flour it before sautéing. Be sure the pan is hot, and don’t crowd pieces in the skillet—this will help to keep it crisp.

Nutritional Facts:

Serves: 4
Total Calories: 80
Calories from Fat: 50

This Veal Piccata recipe is from the The Recipe Hall of Fame Quick & Easy Cookbook Cookbook. Download this Cookbook today.

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