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Thread: Veal Piccata - 6.0 Points

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    Default Veal Piccata - 6.0 Points

    Veal Piccata - 6.0 Points

    Enjoy this lemony Italian favorite with simple steamed green beans and mashed sweet potatoes.

    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)

    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.

    Yield: 2 servings (serving size: 2 cutlets and 3 tablespoons sauce)

    CALORIES 281 (24% from fat); FAT 7.6g (sat 1.2g,mono 4g,poly 0.6g); PROTEIN 30.4g; CHOLESTEROL 89mg; CALCIUM 89mg; SODIUM 964mg; FIBER 1.3g; IRON 2.2mg; CARBOHYDRATE 21.2g

    Cooking Light, JULY 2004

    Success is the sum of small efforts repeated day in and day out.

    Barb A

  2. Default Re: Veal Piccata - 6.0 Points

    Printed and added to my "must try" file.
    Thanks Barb!!

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