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Veal piccata with lemon: photo of the dish
Illustrative photo: Infrogmation of New Orleans — CC BY-SA 4.0, Wikimedia Commons
Meat

Veal piccata with lemon

Thin pan-seared cutlets in a buttery lemon-caper sauce.

  • 20 min
  • 4 servings
  • Easy
  • Pricier
  • Italian

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Ingredients

Ingredients

Spices & seasoning

On the side

Nutrition facts

231 kcal per serving

Protein
25.7 g
Carbohydrates
4.7 g
of which sugars
0.3 g
Fat
11.6 g
of which saturated fat
6.3 g
Fiber
0.3 g

Ecomely’s estimate, calculated from the ingredients with the ANSES Ciqual food composition table, excluding sides and seasoning added to taste.

Instructions

  1. Dredge the cutlets in flour and brown them in butter for 2 minutes per side.
  2. Deglaze with broth and lemon juice, then add the capers and a knob of butter.
  3. Spoon the sauce over the cutlets and sprinkle with parsley.

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Original Ecomely recipe.