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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (308g) Recipe makes 3 servings |
||
| Calories 484 | ||
| Calories from Fat 318 | (65%) | |
| Amount Per Serving | %DV | |
| Total Fat 35.3g | 54% | |
| Saturated Fat 12.7g | 63% | |
| Monounsaturated Fat 17.3g | ||
| Polyunsaturated Fat 2.7g | ||
| Trans Fat 0.0g | ||
| Cholesterol 139mg | 46% | |
| Sodium 314mg | 13% | |
| Potassium 588mg | 16% | |
| Total Carbohydrate 6.0g | 2% | |
| Dietary Fiber 1.8g | 7% | |
| Sugars 0.5g | ||
| Protein 30.1g | 60% | |
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Teresa's Veal -or-Chicken Piccata
SERVES 3 -4
Ingredients
- 1 lb veal scallops or boneless skinless chicken breast (pounded thin)
- flour
- salt and pepper
- 3 tablespoons olive oil
- 3 cloves garlic (minced/crushed)
- 1/2 cup dry white wine
- 1/2 cup chicken broth
- 3 tablespoons capers (optional)
- 1 lemon, peeled with pith removed,sliced thin
- 2 tablespoons butter
- 4 tablespoons fresh parsley (optional)
Directions
1
Dust veal/chicken with flour.2
Season with salt/pepper.3
Saute in oil until lightly browned (2-3 minutes).4
Remove meat from pan and keep warm.5
Add garlic, saute 1 minute.6
Add broth and wine, bring to a boil.7
Reduce to 1/3 cup.8
Stir in capers and lemon slices.9
Return to boil and add butter and parsley.10
Add meat back to pan and warm through.11
Serve with pasta or rice-garnish with parsley and lemon slices if desired.
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- Course > Main Dish > One-Dish Meal
- Main Ingredient > Meat > Poultry > Chicken
- Main Ingredient > Meat > Beef > Veal
- Preparation > Time to Make > < 15 mins
- Preparation > Simple
- Preparation > Equipment > Stove Top
- Occasion > Dinner Party
- Occasion > Taste/Mood > Romantic
- Dietary > Low in... > Low Sodium
- Dietary > Low in... > Reduced Carbs > Very Low Carbs
Featured Reviews for This Recipe
From: Melvin'sWifey
On Jun 29, 2008
This was good... classic Piccata! I used chicken. Before I floured the chicken before frying it, I also seasoned it with garlic powder, s/p, and dried parsley. I was out of fresh garlic so I used some chopped onion and some garlic powder instead. Preparing the lemon was the most time consuming part, getting all the pith out, but you need that lemon flavor! I skipped the fresh parsley. Tasty!
From: MEAN CHEF
On Mar 21, 2003
Made chicken version. The recipe worked great as printed and was delicious.The balance of all of the ingredients is right on. Recipe does not say what to do with the chicken broth, but I added it with the wine. Served with jasmine rice. I also seasoned the chicken before dusting with flour, otherwise s&p won't stick.
From: Angela Sara
On Jan 10, 2003
Absolutely delicious!! I used skinless chicken breasts and apple juice instead of the wine and added 1 tablespoon of butter instead of the two spoons in the recipe. The sauce was beautiful and the lemon slices were just right. We had this with mashed potatoes and brocolli. We all enjoyed it. Thanks for posting, Tgirl.
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