I love Veal Piccata and realized that it can be lightened up tremendously, and it is oh so easy -only 20 minutes to prepare. This recipe also works great with chicken cutlets and sliced pork loin, both easily found in the grocery store. Both of these options come thinly sliced which eliminates having to pound the meat. I used egg whites for the liquid and a simple whole wheat flour mixture for the breading. Then, I lightly fried in olive oil. Serve these with a salad and a vegetable, and dinner is on the table in less than 30 minutes.
Lightened-Up Veal Piccata
1/3 tablespoon whole wheat or all-purpose flour
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground pepper
2 egg whites
1/4 cup plus 1 tablespoon fresh lemon juice, divided
11/2 pound veal cutlets
1/2 cup Italian seasoned breadcrumbs
3 tablespoons olive oil
1 cup chicken broth low-sodium chicken broth
2 tablespoons capers, drained and rinsed
Chopped fresh chives, lemon wedges, (optional)
1. Combine flour, salt and pepper in a shallow dish. In a separate dish, combine egg whites and 1 tablespoon lemon juice. Place breadcrumbs in a third dish. Working with 1 cutlet at a time, dip cutlet in flour mixture, coating both sides, then in egg whites and dredge in breadcrumbs.
2. Heat oil in nonstick skillet over medium-high heat. Add cutlets and cook 2 to 4 minutes on each side or until lightly browned. Remove and keep warm.
3. Add broth, remaining lemon juice and capers; simmer 2 minutes, stirring constantly. Serve broth and capers over veal cutlets and garnish with lemon wedges and chives.