Photo: Dana DeVolk
Veal Piccata
8 ingredients
Serves 4.
openrecipes
You can substitute 4 boneless, skinless chicken breast halves for the veal scallops. Place each breast half between 2 sheets of waxed paper and lightly pound with a meat pounder or the flat bottom of a heavy pan until it is 1/4 inch thick. Serve with sautéed green beans.
Estimated Nutrition (whole recipe, rough)
404
Calories
56g
Protein
16g
Fat
4g
Carbs
Counts 9 of 11 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chicken | 100g cooked | 165 |
| Butter | 1 tbsp (14g) | 102 |
| Shrimp | 100g cooked | 99 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Capers | 1 tbsp (9g) drained | 2 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Veal | not in our table | 0 |
| Chervil | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 8 veal scallops, about 1 1/2 lb. total, pounded about 1/4 inch thick
- Salt and freshly ground pepper, to taste
- 4 Tbs. (1/2 stick) unsalted butter
- 2 large garlic cloves, minced
- 1/2 cup chicken broth
- 1/2 cup dry white wine
- 2 Tbs. capers
- 2 Tbs. chopped fresh flat-leaf parsley or chervil
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By williamssonoma ·
Recipe sourced from
openrecipes