Veal Piccata Recipe
Enjoy this lemony Italian favorite with simple steamed green beans and mashed sweet potatoes.
Ingredients
* 2 tablespoons all-purpose flour
* Dash of salt
* 1/4 teaspoon black pepper
* 1 tablespoon water
* 1 large egg white
* 1/3 cup Italian-seasoned breadcrumbs
* 4 (2-ounce) veal cutlets
* 2 teaspoons olive oil
* 1 cup fat-free, less-sodium chicken broth
* 1 teaspoon grated lemon rind
* 2 to 3 tablespoons fresh lemon juice
* 1 tablespoon capers, drained and rinsed
* Lemon wedges (optional)
Preparation
Combine flour, salt, and pepper in a shallow dish. Combine water and egg white in another shallow dish, stirring with a whisk. Place breadcrumbs in a third shallow dish. Working with 1 cutlet at a time, dredge in flour mixture. Dip floured cutlet in egg white mixture; dredge in breadcrumbs.
Heat oil in a large nonstick skillet over medium-high heat. Add cutlets to pan; cook 2 minutes on each side or until lightly browned. Remove from pan; keep warm.
Add broth, rind, juice, and capers to pan; simmer 2 minutes, stirring constantly. Pour over cutlets; serve immediately. Garnish with lemon wedges, if desired.
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