An Italian in my Kitchen · by Rosemary Molloy★ 5.0 (2)
Italian Veal Piccata
NUTRITION · PER SERVING25M COOK
CAL 15%·PRO 46%
CARBS 18G24% OF CAL
4G FIBER1G ADDED1G INTRINSIC12G OTHER2G TOTAL SUGAR
FAT 16G48% OF CAL
2G SAT14G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Tender veal cutlets dredged in flour, pan-seared, and finished with a buttery lemon sauce. A classic Italian dish that's elegant and quick, with bright citrus balancing the rich sauce.
mainitalianbeef
View the full recipe on An Italian in my Kitchen →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 3- 9 ounces veal (I had 3 slices which were 12.5 / 32cm long and I cut each in half to make 6 pieces)
- ⅓-½ cup all purpose flour
- 4-5 tablespoons butter (divided)
- 1 medium lemon
- 2 tablespoons lemon juice
- 3 tablespoons warm water
- ½-1 tablespoon finely chopped parsley
- ¼ teaspoon salt
At a glance
PER SERVING · TIME 25M
CAL 15%·PRO 46%
CARBS 18G24% OF CAL
4G FIBER1G ADDED1G INTRINSIC12G OTHER2G TOTAL SUGAR
FAT 16G48% OF CAL
2G SAT14G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 10m
- Sodium
- 315mg
- Total sugar
- 2g
- Added sugar
- 1g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 452mg
- Calcium
- 72mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 315MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.