veal_piccata
Category
Yields1 Serving
 100 g veal cutlet
 1 serving Melba toast crumbs
 ¼ cup vegetable broth or water
 2 tbsp caper juice
 2 tbsp lemon juice
 1 clove of garlic crushed and minced
 Pinch of paprika
 1 bay leaf
 Salt and black pepper to taste
1

Mix Melba toast crumbs with paprika, salt, and pepper.

2

Dip veal cutlet in lemon juice and coat with herbed Melba toast crumbs.

3

Fry veal cutlet in a little lemon juice on high heat until cooked thoroughly.

4

Set aside cooked veal cutlet.

5

Deglaze the pan with vegetable broth, lemon and caper juice and add chopped garlic and bay leaf.

6

Cook for 1-2 minutes.

7

Remove bay leaf.

8

Top the veal cutlet with remaining lemon sauce and garnish with lemon slices.

9

Phase 3 modifications: Deglaze the pan with ¼ cup white wine and whisk in 2 tablespoons of cold butter. Pour over veal and enjoy. Makes 1 serving (1 protein, 1 Melba toast).

Ingredients

 100 g veal cutlet
 1 serving Melba toast crumbs
 ¼ cup vegetable broth or water
 2 tbsp caper juice
 2 tbsp lemon juice
 1 clove of garlic crushed and minced
 Pinch of paprika
 1 bay leaf
 Salt and black pepper to taste

Directions

1

Mix Melba toast crumbs with paprika, salt, and pepper.

2

Dip veal cutlet in lemon juice and coat with herbed Melba toast crumbs.

3

Fry veal cutlet in a little lemon juice on high heat until cooked thoroughly.

4

Set aside cooked veal cutlet.

5

Deglaze the pan with vegetable broth, lemon and caper juice and add chopped garlic and bay leaf.

6

Cook for 1-2 minutes.

7

Remove bay leaf.

8

Top the veal cutlet with remaining lemon sauce and garnish with lemon slices.

9

Phase 3 modifications: Deglaze the pan with ¼ cup white wine and whisk in 2 tablespoons of cold butter. Pour over veal and enjoy. Makes 1 serving (1 protein, 1 Melba toast).

Veal Picatta
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