Veal Piccata
- Ready In:
- 10mins
- Ingredients:
- 8
- Serves:
-
2
ingredients
- 2 tablespoons flour
- salt and pepper
- 3⁄4 lb veal scallopini
- 1 teaspoon olive oil
- 2 tablespoons lemon juice
- 2 tablespoons dry vermouth
- 1⁄4 cup fat-free low-sodium chicken broth
- 2 tablespoons fresh parsley, chopped
directions
- Season flour with salt and pepper to taste. Dip veal in flour and shake off excess.
- Heat oil in a medium-size nonstick skillet on medium-high heat. When oil is very hot, brown veal on both sides, about 1 minute per side.
- Sprinkle lemon juice on top. Remove veal to a plate and cover with aluminum foil to keep warm.
- Raise heat to high and add vermouth and chicken broth to the skillet. Reduce the liquid by half, about 3 minutes. Add salt and pepper to taste.
- Spoon sauce over veal and sprinkle with parsley.
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RECIPE SUBMITTED BY
kymgerberich
Sarasota, Florida
I love cats and other animals, cooking, crocheting, and glass painting.