Wednesday, September 28, 2011

Veal Picatta

I usually do not just copy stuff from other sites, but this dish is amazing and low in calories, it is from the Whole Foods website, I cooked it a couple of nights ago and it was amazing, fast and easy! The only change I made is that I sauteed the capers with some lemon juice before cooking the meat in the pan, think it gives the veal more flavor! 

Serves 2

Pair this classic combination of veal, capers, lemon and parsley with a glass of Sauvignon Blanc.


6 ounces 365 Everyday Value Enriched Egg Noodles
1 tablespoon + 1 teaspoon butter, divided
2 tablespoons chopped parsley, divided
1 tablespoon extra virgin olive oil
2 boneless top round veal scaloppine (about 1/3 pound total)
Salt & ground black pepper to taste
2/3 cup 365 Everyday Value Organic Low-Sodium Chicken Broth
1 tablespoon 365 Everyday Value Organic Capers, drained
2 lemon wedges


Cook noodles. Toss with 1 teaspoon butter and 1 tablespoon parsley, divide between 2 plates and keep warm. Heat oil in a large skillet over medium-high heat. Season veal with salt and pepper and cook, flipping once, until golden brown and just cooked through, 4 to 5 minutes total; remove from pan, place atop noodles and keep warm. Return skillet to heat, add broth and simmer until thickened, 4 to 5 minutes. Whisk in remaining 1 tablespoon each butter and parsley, capers, salt and pepper; pour sauce over veal and noodles and serve with lemon wedges.


Per serving (about 13oz/369g-wt.): 500 calories (190 from fat), 21g total fat, 7g saturated fat, 135mg cholesterol, 520mg sodium, 53g total carbohydrate (3g dietary fiber, 1g sugar), 24g protein

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