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
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