Veal Piccata

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

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

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.

Nutritional Information

Calories:

281 (24% from fat)

Fat:

7.6g (sat 1.2g,mono 4g,poly 0.6g)

Protein:

30.4g

Carbohydrate:

21.2g

Fiber:

1.3g

Cholesterol:

89mg

Iron:

2.2mg

Sodium:

964mg

Calcium:

89mg