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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10 mins
5 mins
Nutritional Value
Ingredients
Instructions
Place veal between 2 sheets of heavy-duty plastic wrap; flatten to ¼-inch thickness using a meat mallet.
Coat veal with cooking spray; sprinkle with salt and pepper. Dredge veal in breadcrumbs.
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.
Reduce heat, add broth, wine, and lemon juice to skillet. Cook 30 seconds, stirring to loosen browned bits.
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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