Veal Piccata

Veal Piccata
Veal Piccata

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

2

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

2

servings

Ingredients

  • 1

    pound veal scallops, 1/8" to 1/4" thick

  • 1/4

    cup Atkins Bake Mix

  • 1/2

    teaspoon salt

  • 1/4

    teaspoon paprika

  • 2

    tablespoons olive oil

  • 1/2

    cup dry white wine

  • 1

    tablespoon fresh lemon juice

  • 1

    tablespoon nonpareil capers drained

  • 1

    tablespoon unsalted butter

Directions

Heat oven to warm setting. Mix bake mix, salt, and paprika on a plate. Heat half the oil over medium heat in a large nonstick skillet. Dredge half the cutlets and place immediately in hot oil; do not crowd pan (cutlets should not touch each other). Cook 2 minutes per side, until cooked through. Transfer to a platter and place in warm oven. Wipe skillet and repeat with remaining cutlets. Add wine and lemon juice to skillet; scrape up brown bits from bottom. Bring to boil over high heat and cook 1 to 2 minutes until thickened. Swirl in butter until melted; mix in capers. Spoon sauce over veal. This recipe yields 2 servings. Carbohydrates: 4.5 grams Net Carbs: 3 grams Fiber: 1.5 grams Protein: 53.5 grams Fat: 26.5 grams Calories: 548

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