Veal Piccata

By á-174942

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

Details

Servings 2

Preparation

Step 1

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