Best Veal Piccata Weight Watchers Recipes

Weight Watchers Veal Piccata image

Provided by TXOLDHAM

Categories Veal

Time 10m

Yield 4 serving(s)

Number Of Ingredients 10

1/3 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon black pepper
1 lb veal cutlet
2 teaspoons olive oil
1/3 cup chicken broth
3 tablespoons fresh lemon juice
2 tablespoons white wine
1 tablespoon light butter
2 teaspoons parsley, chopped

Steps:

Mix flour, 1/4 teaspoon salt, 1/8 teaspoon black pepper together in a small shallow bowl. Pound cutlets if necessary and coat with the flour mixture.
Heat oil in a non-stick skillet and cook cutlets until just cooked through and golden, about 2 minutes per side. Set aside and keep warm.
Deglaze skillet with broth, lemon juice and wine. Reduce heat to medium and reduce mixture by half. Swirl in butter, then parsley and pour over cutlets.

Nutrition Facts : Calories 251.7, Fat 12.2, SaturatedFat 4.8, Cholesterol 96.8, Sodium 464.7, Carbohydrate 9.3, Fiber 0.4, Sugar 0.4, Protein 23.6

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.