Veal Picatta (Phase 1)

Posted On February 20, 2011

Veal Picatta

Prep Time: 8 minutes

Cook Time: 7 minutes

Total Time: 15 minutes

Approximately 217 calories per serving using 3.5 ounces of protein.


  • •100 grams veal, pounded
  • •1 grissini, finely ground
  • •1 large garlic clove, pressed
  • •1/4 cup canned low-sodium chicken broth
  • •1 1/2 tablespoons capers, drained
  • • juice of a lemon
  • • parsley for garnish


  • Season veal with salt and pepper
  • Dredge with grissini on both sides.
  • In a non-stick pan, add veal and cook until tender, about 30 seconds per side.
  • Transfer veal to platter and keep warm
  • Add half the broth to de-glaze pan
  • Add garlic to skillet and saute 30 seconds
  • Boil until broth is reduced to glaze, about 2 minutes.
  • Stir in remaining broth, lemon juice and capers.
  • Simmer until mixture is reduced to 1/4 cup, about 2 minutes.
  • Pour over veal.
  • Garnish with parsley.
  • Serve with wilted cabbage, wilted beet greens or sauteed fennel bulbs.

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