Veal Piccata

Ellen Whiteman

Veal Piccata is a delicious Italian dish made with tender veal cutlets, seasoned breadcrumbs, and a tangy lemon butter sauce. It is served with hot cooked angel hair pasta and garnished with fresh parsley. This dish is perfect for those following a keto diet.

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Angel hair pasta

10 mins

5 mins

Nutritional Value

Protein - 25g
Fat - 15g
Carbohydrates - 30g


Total: 11Serves: 4
1 pound veal cutlets
olive oil-flavored cooking spray
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 cup Italian-seasoned breadcrumbs
2 tablespoons fat-free, less-sodium chicken broth
1 tablespoon dry white wine
1 tablespoon fresh lemon juice
1 tablespoon light butter
2 tablespoons chopped fresh parsley
3/2 cups hot cooked angel hair pasta


Step 1 : 

Place veal between 2 sheets of heavy-duty plastic wrap; flatten to ¼-inch thickness using a meat mallet.

Step 2 : 

Coat veal with cooking spray; sprinkle with salt and pepper. Dredge veal in breadcrumbs.

Step 3 : 

Heat a large nonstick skillet over medium-high heat; add veal. Cook 1 to 2 minutes on each side or until done. Set veal aside, and keep warm.

Step 4 : 

Reduce heat, add broth, wine, and lemon juice to skillet. Cook 30 seconds, stirring to loosen browned bits.

Step 5 : 

Remove from heat; add butter and parsley, stirring until butter melts. Place ¼ cup pasta on each plate, top evenly with veal and sauce. Serve immediately.

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