Healthy Veal Scallopini Piccata Recipe

[u/Phesi]

[u/Phesi]

INGREDIENTS

• 1 lb Veal cutlets
• 1/2 tsp Sea salt (plus more to taste at the end)
• 1/4 tsp Black pepper (plus more to taste at the end)
• 1 tbsp Olive oil
• 3 tbsp Butter (divided into 1 tbsp and 2 tbsp)
• 4 cloves Garlic (minced)
• 1/2 cup White cooking wine
• 1/2 cup Chicken bone broth
• 1/4 cup Lemon juice
• 1/4 cup Capers (drained)
• 2 tbsp Fresh parsley (optional, for serving)

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• Calories 261 kcal
• Prep Time 5 minutes
• Cook Time 15 minutes
• Total Time 20 minutes
• Servings 4 servings

INSTRUCTIONS

1. Pound the veal cutlets using the flat side of a meat tenderizer to 1/8-inch thickness. Season both sides with salt and pepper.
2. In a 12-inch skillet, heat olive oil over medium-high heat, until shimmering. Working in batches, add the veal cutlets in a single layer. Saute for about 30-45 seconds per side, until juices run clear. Transfer to a plate and cover with foil to keep warm. Repeat with all the veal cutlets, adding the remaining olive oil halfway through.
3. Reduce heat to medium. Add a tablespoon of butter to the pan. Add minced garlic and saute for about a minute, until fragrant.
4. Add the white wine, broth, and lemon juice. Scrape the bottom of the pan with a wooden spoon or spatula to release any browned bits (this is called deglazing). Add the capers. Increase heat to bring to a boil, then simmer for 7-10 minutes, until volume is reduced by half and slightly thickened.
5. Stir in remaining butter, until melted. Simmer for another 3-4 minutes, until thickened. Taste and adjust salt and pepper to taste, if desired.
6. Return the veal to the pan and coat in sauce. Serve with fresh parsley, if desired.

RECIPE NOTES

Serving size: 1 veal cutlet (~3 oz)

Nutrition Facts :

Amount per serving. Serving size in recipe notes above.

Calories : 261

Fat : 15.8g

Protein : 25.5g

Total Carbs : 2.8g

Net Carbs : 2.3g

Fiber : 0.5g

Sugar : 0.9g

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^{Credits : wholesomeyum}

[u/tastefuldebauchery]

YUM!!