Veal Piccata

Name: Veal Piccata
Cuisine: European, Italian, Mediterranean
Ingredients: 1 pound veal scallops; 2 tablespoons flour; 1 1/2 teaspoons olive oil; 1 teaspoon sweet butter; 1 lemon juice and pulp; 1 tablespoon freshly grated parmesan cheese; 1 tablespoon freshly grated romano cheese; 1 tablespoon minced parsley

5 steps

Updated at: Thu, 17 Aug 2023 12:10:19 GMT

Nutrition balance score

Great

Glycemic Index

Moderate

Glycemic Load

Low

Nutrition per serving

Calories181.1 kcal (9%)

Total Fat6.8 g (10%)

Carbs3.9 g (2%)

Sugars0.2 g (0%)

Protein26.3 g (53%)

Sodium151.9 mg (8%)

Fiber0.4 g (1%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

1 poundveal scallops

2 tablespoonsflour

1 ½ teaspoonsolive oil

1 teaspoonsweet butter

1lemon

juice and pulp

1 tablespoonparmesan cheese

freshly grated

1 tablespoonromano cheese

freshly grated

1 tablespoonparsley

minced

Instructions

Step 1

Dredge veal in flour.

Step 2

In a well-seasoned cast-iron skillet, heat oil and butter over medium heat. (If you don't have a cast-iron skillet, use a nonstick one.)

Step 3

Add veal to the pan and saute over medium-high heat until cooked through, about 1 minute on each side. (Do not overcook. If necessary, cook in two batches.)

Step 4

Add lemon juice and pulp, then remove to heated plates and sprinkle with cheeses and parsley.

Step 5

Serve immediately.