WEIGHT WATCHERS VEAL PICCATA
Point Value 5. They claim "Made low-fat without skimping on flavor." I haven't tried yet but wanted to save. If you try, let me know what you think. Would adding capers increase the points?
Provided by TXOLDHAM
Categories Veal
Time 10m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Mix flour, 1/4 teaspoon salt, 1/8 teaspoon black pepper together in a small shallow bowl. Pound cutlets if necessary and coat with the flour mixture.
- Heat oil in a non-stick skillet and cook cutlets until just cooked through and golden, about 2 minutes per side. Set aside and keep warm.
- Deglaze skillet with broth, lemon juice and wine. Reduce heat to medium and reduce mixture by half. Swirl in butter, then parsley and pour over cutlets.
Nutrition Facts : Calories 251.7, Fat 12.2, SaturatedFat 4.8, Cholesterol 96.8, Sodium 464.7, Carbohydrate 9.3, Fiber 0.4, Sugar 0.4, Protein 23.6
VEAL PICCATA
Steps:
- 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.
VEAL PICCATA
Steps:
- Preheat the oven to 200 degrees F.
- Coat a large saute pan with olive oil and toss in the garlic cloves. Bring the pan to a medium-high heat. Cook the garlic until it becomes golden brown and is very aromatic. Remove the garlic and discard. Raise heat to high.
- Sprinkle the veal scallops with salt. Just before placing the veal scallops in the pan with the hot oil, dredge them in flour. Working in batches, flour the veal that is going directly in the pan; do not flour ahead. When the veal has browned, 2 to 3 minutes per side, remove to a platter and keep warm in the oven.
- When all the veal has been browned, ditch the oil in the pan. Add the wine and capers and reduce by half. Add in the chicken stock, season with salt, and cook until it has slightly thickened. Swirl in the butter. When the butter has melted and is bubbly, add in the lemon juice. Taste to make sure it is delicious, add the parsley, and spoon over the veal.
THE ULTIMATE VEAL PICCATA
Steps:
- Bring a large pot of salted water to a boil over high heat. Add spaghetti and cook until al dente. Drain and set aside in a large bowl
- Set a large saute pan over medium heat and add 2 tablespoons of olive oil. In a shallow bowl combine the flour and salt and pepper, to taste. Lightly coat cutlets in the flour. Beat eggs in a bowl with 1 tablespoon of water and season with salt and pepper. Dip cutlets in egg wash and then place straight into the hot pan. Cook the veal about 2 minutes per side until golden brown. Set veal cutlets aside on a plate. Deglaze pan with white wine and reduce by half. Add lemon juice, capers, and half the parsley, then add 2 tablespoons butter as you whisk to thicken up the sauce. Taste and season with salt and pepper, if needed..
- Toss the pasta with the remaining butter and season with salt and grated Parmesan, to taste.
- Serve the pasta on plates topped with the veal. Drizzle with caper sauce and garnish with the remaining parsley.
VEAL PICCATA
This recipe comes from the cookbook "Celebrate!" I love the addition of mushrooms to the lemon-caper sauce.
Provided by breezermom
Categories Veal
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Place veal between 2 sheets of wax paper; flatten veal to 1/4 inch pieces, using a meat mallet or rolling pin. Sprinkle veal with salt and pepper, and dredge in flour.
- Combine the melted butter and olive oil in a large skillet. Cook the veal in the butter and oil until browned on both sides. Remove veal, reserving drippings in the skillet. Set aside, and keep warm.
- Saute mushrooms and garlic in the drippings for 1 to 2 minutes. Return the veal to the skillet; add wine and lemon juice. Bring to a boil; cover, reduce heat, and simmer for 20 minutes. Add the capers and their liquid, and simmer for an additional minute.
- Transfer the veal to a serving platter. Sprinkle with the parsley. Garnish with thin lemon slices.
VEAL PICCATA
Make and share this Veal Piccata recipe from Food.com.
Provided by Derf2440
Categories Sauces
Time 30m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Trim fat from cutlets.
- Dredge cutlets in flour.
- Coat a large nonstick frypan with cooking spray; add oil.
- Place over medium high heat until hot.
- add veal, and cook 3 minutes on each side or until browned.
- Remove veal from frypan; drain and pat dry with paper towels.
- Transfer veal to a serving platter.
- Set aside; keep warm.
- Add sherry, lemon juice, and capers to frypan; stir well, scraping bottom of pan to loosen brown bits.
- Cook over medium high heat, stirring occasionally, until mixture is reduced by half.
- Pour sauce over veal.
- If desired, garnish with lemon slices and fresh parsley.
Nutrition Facts : Calories 330.8, Fat 8.9, SaturatedFat 3.3, Cholesterol 93, Sodium 228.2, Carbohydrate 11.5, Fiber 0.4, Sugar 1.6, Protein 23
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- Combine the flour with 1⁄4 teaspoon of the salt and 1⁄8 teaspoon of the pepper; reserve 2 teaspoons of the flour mixture. Coat both sides of sole fillets in remaining flour mixture; set aside.
- Heat 2 teaspoons of the oil in a large nonstick skillet over medium-high heat. Add the fillets and cook until the fish is lightly golden on the outside and just opaque in the center, 11⁄2–2 minutes on each side. Transfer to a plate and keep warm, uncovered, in a slow oven.
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- Divide the noodles among 4 plates. Place a fish fillet on top of the noodles. Spoon the zucchini mixture over the fillets and serve at once. Yields 1 cup noodles, 1 sole fillet, and generous 1⁄2 cup vegetable mixture per serving.
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- Mix flour, 1/4 teaspoon of salt and 1/8 teaspoon of pepper together in a small, shallow bowl; coat veal cutlets with flour mixture. Heat oil in a nonstick skillet and cook cutlets until just cooked through and golden, about 2 minutes a side; set aside and keep warm.
- Deglaze skillet (add liquid to remove remaining pieces of food) with broth, lemon juice and wine. Reduce heat to medium and reduce mixture by half. Swirl in butter, then parsley and pour over cutlets.
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- Place the seasoned flour in a large plastic zip baggie and add the veal cutlets. Shake until they are well coated. Set aside.
- In a large sauté pan, heat the oil and butter until melted and hot. Add the coated veal cutlets and cook just until golden brown, about one minute or so per side. Remove the veal to a plate and keep warm (wrap in foil).
- Add the lemon juice to the pan. Then add the wine and cook until the sauce has reduced and thickened. Taste and add salt and pepper, as needed. Stir in the capers and parsley. Return the veal cutlets to the pan and cook briefly in the sauce to coat.
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#15-minutes-or-less #time-to-make #course #main-ingredient #preparation #main-dish #beef #easy #dietary #low-carb #veal #low-in-something #meat #3-steps-or-less
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