Weight Watchers Veal Piccata Recipes
WEIGHT WATCHERS VEAL PICCATA
Point Value 5. They claim "Made low-fat without skimping on flavor." I haven't tried yet but wanted to save. If you try, let me know what you think. Would adding capers increase the points?
Provided by TXOLDHAM
Categories Veal
Time 10m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Mix flour, 1/4 teaspoon salt, 1/8 teaspoon black pepper together in a small shallow bowl. Pound cutlets if necessary and coat with the flour mixture.
- Heat oil in a non-stick skillet and cook cutlets until just cooked through and golden, about 2 minutes per side. Set aside and keep warm.
- Deglaze skillet with broth, lemon juice and wine. Reduce heat to medium and reduce mixture by half. Swirl in butter, then parsley and pour over cutlets.
Nutrition Facts : Calories 251.7, Fat 12.2, SaturatedFat 4.8, Cholesterol 96.8, Sodium 464.7, Carbohydrate 9.3, Fiber 0.4, Sugar 0.4, Protein 23.6
VEAL PICCATA
This holiday season, try our delicious traditional veal dish ideal for elegant entertaining, and made low-fat without skimping on flavour.
Categories Dinner
Time 20m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Mix flour, 1/4 teaspoon of salt and 1/8 teaspoon of pepper together in a small, shallow bowl; coat veal cutlets with flour mixture. Heat oil in a nonstick skillet and cook cutlets until just cooked through and golden, about 2 minutes a side; set aside and keep warm.
- Deglaze skillet (add liquid to remove remaining pieces of food) with broth, lemon juice and wine. Reduce heat to medium and reduce mixture by half. Swirl in butter, then parsley and pour over cutlets.
Nutrition Facts : Calories 94 kcal
VEAL PICCATA
Here's our take on the delicious Italian classic piccata recipe but without all the fat. This recipe works well with chicken, too, but we love using decadent veal cutlets. After pan-frying the flour-coated veal in olive oil, make the sauce by deglazing the pan with chicken broth, fresh lemon juice, and white wine. Swirl in the butter, fresh parsley, and drained capers for a savory, rich sauce right before serving. For added indulgence, you can serve the veal over any type of whole wheat pasta, or you can also make a simple side salad with mixed greens to complete the meal.
Categories Dinner
Time 20m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Season veal with salt and pepper to taste; set aside.
- In a small, shallow bowl, combine flour, 1/4 teaspoon salt and 1/8 teaspoon pepper; dredge veal in flour mxiture and turn to coat.
- Heat oil in a nonstick skillet over medium-high heat; add veal and cook until just cooked through and golden, about 2 minutes per side; set aside and keep warm.
- Deglaze skillet (add liquid to remove remaining pieces of food) with broth, lemon juice and wine: Reduce heat to medium and reduce mixture by half. Swirl in butter, parsley and capers; pour over veal and serve. Yields 1 cutlet per serving.
Nutrition Facts : Calories 96 kcal
VEAL PICCATA (WEIGHT WATCHERS)
Steps:
- Season veal with salt and pepper to taste; set aside. In a small, shallow bowl, combine flour, 1/4 teaspoon salt and 1/8 teaspoon pepper; dredge veal in flour mxiture and turn to coat.Heat oil in a nonstick skillet over medium-high heat; add veal and cook until just cooked through and golden, about 2 minutes per side; set aside and keep warm.Deglaze skillet (add liquid to remove remaining pieces of food) with broth, lemon juice and wine: Reduce heat to medium and reduce mixture by half. Swirl in butter, parsley and capers; pour over veal and serve. Yields 1 cutlet per serving.
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