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Veal Piccata - 6.0 Points

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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



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Barb A

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