Veal Piccata : Atkins Diet Recipes
Versatile is the operative word here. This recipe will also work with thin chicken cutlets or boneless pork chops (pounded thin).
1 pound veal scallops, 1/8" to 1/4" thick
1/4 cup Atkins Bake Mix
1/2 teaspoon salt
1/4 teaspoon paprika
2 tablespoons olive oil
1/2 cup dry white wine
1 tablespoon fresh lemon juice
1 tablespoon nonpareil capers, drained
1 tablespoon unsalted butter
1. Heat oven to warm setting. Mix bake mix, salt, and paprika on a plate.
2. Heat half the oil over medium heat in a large nonstick skillet. Dredge half the cutlets and place immediately in hot oil; do not crowd pan (cutlets should not touch each other). Cook 2 minutes per side, until cooked through. Transfer to a platter and place in warm oven. Wipe skillet and repeat with remaining cutlets.
3. Add wine and lemon juice to skillet; scrape up brown bits from bottom. Bring to boil over high heat and cook 1 to 2 minutes until thickened. Swirl in butter until melted; mix in capers. Spoon sauce over veal.