Weight Watchers Veal Piccata

Name: Weight Watchers Veal Piccata
Prep time: 5 min
Cook time: 5 min
Total time: 10 min
Yield: 4 serving(s)
Ingredients: 1/3 cup all-purpose flour; 1/2 teaspoon salt; 1/4 teaspoon black pepper; 1 lb veal cutlet; 2 teaspoons olive oil; 1/3 cup chicken broth; 3 tablespoons fresh lemon juice; 2 tablespoons white wine; 1 tablespoon light butter; 2 teaspoons parsley, chopped

Submitted by TXOLDHAM

"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?"

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Ready In:: 10mins
Ingredients:: 10
Serves:: 4

ingredients

¹⁄₃ cup all-purpose flour
¹⁄₂ teaspoon salt
¹⁄₄ teaspoon black pepper
1 lb veal cutlet
2 teaspoons olive oil
¹⁄₃ cup chicken broth
3 tablespoons fresh lemon juice
2 tablespoons white wine
1 tablespoon light butter
2 teaspoons parsley, chopped

directions

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.

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Reviews

I liked it but the rest of the family thought it was very tart. It might just be that I like the lemon flavor more than they do. If you don't like a strong lemon taste, don't make it. I followed recipe but used more veal and dried parsley flakes. I have no idea about the calories of capers and I didn't add them. Thanks for posting.

Oolala
Can you substitute another type of meat? The recipe sounds good but Veal is baby cow that is kept in a small box where it cannot stand so that the meat becomes softer. I cannot bring myself to eat that. I would like to try it with another meat that is comparable in calories but I am not sure what kind to use. Maybe chicken or regular lean ground sirloin?

summerc781