What can I say about this dish? It's Veal Piccata and it's delicious!
In a shallow bowl or plate combine the flour, 1 1/2 teaspoons of the salt and pepper and stir to combine thoroughly. Quickly dredge the veal scallops in the seasoned flour mixture, shaking to remove any excess flour.
Heat the oil in a large skillet over medium-high heat until very hot but not smoking. Add 1 1/2 tablespoons of the butter and, working quickly and in batches if necessary, cook the veal until golden brown on both sides, about 1 minute per side. Transfer to a plate and set aside. Deglaze the pan with wine and bring to a boil, scraping to remove any browned bits from the bottom of the pan. When the wine has reduced by half, add the chicken stock, chopped garlic, lemon juice and capers and cook for 5 minutes, or until the sauce has thickened slightly. Whisk in the remaining 1/2 teaspoon of salt, remaining 3 1/2 tablespoons of butter and the chopped parsley. When the butter has melted, return the veal scallops to the pan and cook until heated through and the sauce has thickened, about 1 minute. Garnish with parsley sprigs and serve immediately.
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Serving Size: 1 Serving (99g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 256 | ||
Calories from Fat: 182 (71%) | ||
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Amt Per Serving | % DV | |
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Total Fat 20.2g | 27 % | |
Saturated Fat 12g | 60 % | |
Monounsaturated Fat 5.8g | ||
Polyunsanturated Fat 1g | ||
Cholesterol 49.2mg | 15 % | |
Sodium 1936mg | 67 % | |
Potassium 96.9mg | 3 % | |
Total Carbohydrate 14.3g | 4 % | |
Dietary Fiber 0.7g | 3 % | |
Sugars, other 13.7g | ||
Protein 3g | 4 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 256
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