VEAL PICCATA (WEIGHT WATCHERS)

VEAL PICCATA (WEIGHT WATCHERS) image

Yield 4 servings

Number Of Ingredients 11

1 pound(s) uncooked lean veal sirloin, four 4 oz cutlets, pounded thin
3/4 tsp table salt, divided, or to taste
1/2 tsp black pepper, divided, or to taste
1/3 cup(s) all-purpose flour
2 tsp olive oil
1/3 cup(s) canned chicken broth
3 Tbsp fresh lemon juice
2 Tbsp table wine, white
1 Tbsp light butter
2 tsp parsley, fresh, chopped
1 Tbsp capers

Steps:

Season veal with salt and pepper to taste; set aside. In a small, shallow bowl, combine flour, 1/4 teaspoon salt and 1/8 teaspoon pepper; dredge veal in flour mxiture and turn to coat.Heat oil in a nonstick skillet over medium-high heat; add veal and cook until just cooked through and golden, about 2 minutes per side; set aside and keep warm.Deglaze skillet (add liquid to remove remaining pieces of food) with broth, lemon juice and wine: Reduce heat to medium and reduce mixture by half. Swirl in butter, parsley and capers; pour over veal and serve. Yields 1 cutlet per serving.