Veal Piccata is something my family made once in a while, when I was growing up. It was more popular back then probably because it was so good, and it was cultural. I’m not sure why we don’t see as much of it today, but it’s still a favorite of my family . Due to expense we only make it on special occasions. It’s quite a treat! So here is a recipe we made around Christmas and it is very good and fairly easy to make. Well, Here is the recipe from my culture to your kitchen. Salute
1-pound of Veal for scaloppini
1/4 cup of Gluten free Flour
1/2 tsp. salt
1/8 of a teaspoon of paprika
1/8 of a teaspoon of pepper
1- tablespoon of unsalted butter divided
2/3 cup dry white wine
1-tablespoon of fresh lemon juice
1- tablespoon of unsalted butter
2-teaspoons of capers
pinch of salt
So you want to start with combining the gluten free flour, 1/2 teaspoon of salt, paprika, and white pepper in shallow dish. If you are on a low sodium diet you can omit the salt. I do! Then Lightly coat cutlets with seasoned flour. Heat 1/2 tablespoon butter in large non stick skillet over medium heat until melted. Place 2-3 cutlets in the skillet , cook two or three minutes or until the veal it thoroughly cooked, be sure to turn the veal while cooking at least once. Repeat cooking steps with the final veal and more butter. Remove the veal from the pan , and keep warm while you now make the sauce. At this point add the wine and lemon juice to the skillet. Cook, and stir on medium high until all the bits left from the veal have dissolved in the liquid. Remove from heat, stir in one tablespoon of butter and capers. Spoon the sauce over veal and serve.
- I also prepare a side dish of sliced, steamed Zucchini and carrots seasoned with garlic powder and pepper and a little olive oil. Makes a great low carbohydrate and moderately fat meal. Not bad on the calories either. Enjoy!