Veal Piccata

Ingredients:

• 1 1/2 lbs. veal cutlets, about 1/2-inch thick
• 1/4 cup whole wheat flour
• 3 tbsp. extra-virgin olive oil, divided
• 2 garlic cloves, minced
• 1/2 cup lower-sodium chicken broth
• 1/3 cup fresh lemon juice
• 1 1/2 tbsp. capers, rinsed and drained
• 2 tbsp. chopped fresh parsley
• salt
• freshly ground black pepper

Makes 4 Servings

1. Season veal with salt and pepper. Place flour in a shallow dish and dredge veal to coat both sides; knock off excess flour.
2. Heat 1 tablespoon of the oil in a large skillet over medium-high heat. Add half of the veal and cook until lightly browned, 1 1/2 minutes per side. Transfer to a platter and cover to keep warm. Repeat with remaining veal.
3. Heat remaining oil in the skillet; add garlic and cook, stirring constantly, until fragrant, 30 seconds. Add broth and lemon juice; stir to scrape up the browned bits and bring to a boil. Cook until liquid is slightly reduced, about 2 minutes. Stir in capers and parsley. Add a pinch or two of pepper, drizzle sauce over veal, and serve.

WW POINTS VALUE: 7 pts

 

Note: This recipe appears in the South Beach Diet Quick & Easy Cookbook. This was my first time making veal at home and it was a total success. Veal is one of my mother's favorite dishes and I cooked this veal dish for her this past Mother's Day. This meal was SOOOO delicious! I served the veal with a side of pasta for an authentic Italian flavor and it was totally perfect. If you get browned bits on the pan, don't worry. The broth and lemon juice will get that off in the cooking process. If you don't have any chicken broth, substitute white wine and your meal will be just as delicious. There is more to Italian cooking than just tomatoes and mozzarella and Parmesan cheeses; the combination of garlic, lemon and capers sprinkled with parsley is just as heavenly delicious and satisfying. I highly recommend putting your cooked pasta in with the garlicky lemon and caper sauce while the sauce is cooking so your entire meal has that strong piccata taste. Nobody wants to eat bland food. I also recommend using Organic Garlic Infused Olive Oil from the Imperial Olive in Williamsburg, VA if you want an authentic Italian taste. Fore more information, please visit www.TheImperialOlive.Com.