Wednesday, February 23, 2011

Veal Piccata

Today was my first ever experience with veal. Ever.

In fact, a few weeks ago I had to do a food search to even see what veal was. It's young cow. Instead of a deep red beef it's light pink.

It was very tender and was a beautiful match with the piccata sauce. We served it with roasted garlic mashed potatoes and cranberry sauce. Jon won out on this one and got canned cranberry sauce. The sweet was a very nice contrast to the savory, tart piccata.

This entire meal took about 20 minutes start to finish. Great for a quick weeknight meal.

Here's to you and your culinary adventures, friends. Cheers!

Veal Piccata
Serves 2
281 calories per

2 TBS all-purpose flour
Dash of salt
1/4 tsp black pepper
1 TBS water
1 large egg white
1/3 cup Italian-seasoned breadcrumbs
4 (2-ounce) veal cutlets
2 tsp olive oil
1 cup fat-free, less-sodium chicken broth
1 tsp grated lemon rind
3 TBS fresh lemon juice
1 TBS capers, drained and rinsed
lemon wedges (optional)

Combine flour, salt, and pepper in a shallow dish. Combine water and egg white in another shallow dish, stirring with a whisk. Place breadcrumbs in a third shallow dish. Working with 1 cutlet at a time, dredge in flour mixture. Dip floured cutlet in egg white mixture; dredge in breadcrumbs.

Heat oil in a large nonstick skillet over medium-high heat. Add cutlets to pan; cook 2 minutes on each side or until lightly browned. Remove from pan; keep warm.

Add broth, rind, juice, and capers to pan; simmer 2 minutes, stirring constantly. Pour over cutlets; serve immediately. Garnish with lemon wedges, if desired.

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