January 25, 2008, Newsletter Issue #148: Low Fat Veal Piccata
Tip of the Week
1 pound veal, thinly sliced
3 Tbsp flour
Vegetable cooking spray
1-1/2 cups mushrooms, sliced
1/2 lemon
1/2 cup dry white wine
3 Tbsp fresh parsley, chopped
Cut veal slices into serving sized pieces, then dredge each piece with flour.
Coat skillet with vegetable oil spray and add veal. Cook over high heat until veal is lightly browned on both sides. Add sliced mushrooms and saute until slightly browned. Squeeze lemon over veal in pan; then add wine.
Stir all ingredients, and cook for one more minute.
Arrange veal on a serving platter and garnish with parsley.
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