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Supervisor
Elham AbolFateh

Kitchen

Veal Piccata

Monday 07/May/2018 - 12:08 PM
Veal Piccata
Veal Piccata
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)

Directions
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.

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