Italian Veal Scaloppine with Lemon Caper Sauce
Thin veal scaloppine in bright lemon-caper piccata sauce — 38g protein, 15-minute Italian classic.
5mPrep
10mCook
2Servings
280Calories
38gProtein
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Ingredients
- veal scaloppine (thin)
- lemon juice
- capers
- white wine
- low-sodium chicken broth
- garlic clove
- olive oil
- fresh parsley
- salt and pepper
Ingredients
- 300 g veal scaloppine (thin)
- 3 tbsp lemon juice
- 2 tbsp capers
- 60 ml white wine
- 60 ml low-sodium chicken broth
- 1 unit garlic clove
- 1 tsp olive oil
- 2 tbsp fresh parsley
- to taste salt and pepper
Instructions
- Season veal. Sear in olive oil 1–2 minutes per side. Set aside.
- Sauté garlic, add wine, broth, lemon juice. Simmer 3 minutes.
- Add capers and return veal. Cook 1 minute. Finish with parsley.