Recipes · Italian · Main Courses
Veal Piccata
One serving has 446 kcal and 35 g protein, and at least a fifth of a woman's daily need of cobalamin (131%), niacin (108%), pyridoxine (72%), vitamin K (67%), riboflavin (57%) and selenium (54%). Ready in 25 minutes.
- Preparation: 10 min
- Cooking: 15 min
- Makes: 1 serving (292 g)
- Difficulty: Medium
- Diets: High protein, Low carb
- Contains: alcohol, beef, celery, dairy, gluten, poultry, sulphite
Ingredients
- 150 g Veal cutlets, raw
- 15 g Flour, all-purpose
- 15 g Butter, unsalted
- 10 g Olive oil
- 20 g Lemon juice
- 8 g Capers
- 30 g Wine, white
- 40 g Chicken broth
- 3 g Parsley, fresh
- 1 g Salt
- 0.3 g Black pepper
Method
- Pat the veal cutlets dry, season lightly with salt and pepper, then dust both sides with the flour, shaking off the excess.
- Heat the olive oil and half the butter in a pan over medium-high heat and fry the cutlets 1-2 minutes a side until golden and just cooked through; set aside on a warm plate.
- Pour the white wine into the same pan to deglaze, scraping up any browned bits, and let it bubble down by half, about 2 minutes.
- Add the chicken broth, lemon juice and capers and simmer 3 minutes until slightly reduced.
- Whisk in the remaining butter off the heat until the sauce turns glossy, then return the veal to the pan just to coat and warm through.
- Scatter with chopped parsley and serve at once with the pan sauce spooned over.
Nutrition per serving
| Nutrient | Per serving | Share of a day's need |
|---|---|---|
| Energy | 446 kcal | 21% |
| Carbohydrates | 14.6 g | |
| Water | 210 mL | |
| Fiber | 0.9 g | 3% |
| Protein | 35.4 g | 74% |
| Tryptophan | 0.36 g | |
| Threonine | 1.5 g | |
| Isoleucine | 1.7 g | |
| Leucine | 2.8 g | |
| Lysine | 2.8 g | |
| Methionine | 0.8 g | |
| Cystine | 0.41 g | |
| Phenylalanine | 1.4 g | |
| Tyrosine | 1.1 g | |
| Valine | 1.9 g | |
| Histidine | 1.2 g | |
| Fat | 25.6 g | |
| Monounsaturated | 12.3 g | |
| Polyunsaturated | 1.8 g | |
| Docosahexaenoic Acid (DHA) | 0 g | |
| Eicosapentaenoic Acid (EPA) | 0 g | |
| Omega-6 | 1.5 g | |
| Saturated | 10.2 g | |
| Trans-Fats | 0.14 g | |
| Cholesterol | 117 mg | |
| Calcium | 26.4 mg | 3% |
| Copper | 0.21 mg | 23% |
| Iron | 2.5 mg | 14% |
| Magnesium | 57.9 mg | 19% |
| Manganese | 0.22 mg | 12% |
| Phosphorus | 349 mg | 50% |
| Potassium | 502 mg | 11% |
| Selenium | 29.6 µg | 54% |
| Sodium | 858 mg | |
| Zinc | 3.2 mg | 40% |
| Thiamin (vitamin B1) | 0.29 mg | 26% |
| Riboflavin (vitamin B2) | 0.63 mg | 57% |
| Niacin (vitamin B3) | 15.1 mg | 108% |
| Pantothenic acid (vitamin B5) | 1 mg | 20% |
| Pyridoxine (vitamin B6) | 0.94 mg | 72% |
| Folate (vitamin B9) | 44.6 µg | 11% |
| Cobalamin (vitamin B12) | 3.1 µg | 131% |
| Choline | 187 mg | 44% |
| Vitamin A | 116 µg | 17% |
| Vitamin C | 12.1 mg | 16% |
| Vitamin D (D2 + D3) | 34.5 IU | 6% |
| Vitamin E | 2.4 mg | 16% |
| Vitamin K | 60.5 µg | 67% |
Shares of a day's need are for a woman of 30, 165 cm, 60 kg, lightly active, by the US and Canadian Dietary Reference Intakes. SustainBite works out each person's own needs, by the standard where they live: the Nordic Nutrition Recommendations in Norway, the UK's, EFSA's in the EU.
Climate footprint
3.7 kg CO2e a serving: higher than most main dishes on SustainBite. Source: ADEME, Agribalyse 3.2.
Plan weeks of recipes like this on SustainBite: meals that meet each person's vitamin and mineral needs, for a family too, with one grocery list. Free.