Veal Picatta is not so unlike a Veal/Pork/Chicken/Schnitzel ala Holstein except for the picatta, is not dredged in peanut flour or served with an egg on top. Somewhere on this site I said my last veal supply had dried up and to their credit Zupan’s, here in Portland does carry it so now I can get it as needed and thanks you Zupan’s Market. Veal is so very expensive and I have never understood why as it didn’t used to be. I know, it is gotten from (baby male) milk fed calves and a lot of people, for some reason, find this off-putting. We slaughter all kinds of animals, including baby lambs, and people don’t seem to have a problem with that so why veal? I don’t know the answer but I do know it is divine eating. The picture shown was being served with Caramelized Zucchini and it’s easy to see that I love capers. With all this said, you can also use chicken. We all know chicken picatta is good-it’s just not as good as veal.
As I am a Type II diabetic, all recipes on this website are low carb and diabetic friendly.
- 1 Lb Scalloped Veal Medallions (About 8 If Possible)
- 6 T Butter (Divided)
- 2 T Olive Oil
- ¼ C White Wine
- ¼ C Lemon Juice
- ¼ C Water
- ½ t Chicken Base
- 4 T Capers
- Pepper Only If Necessary
- Add olive oil & 4 T butter to hot saute pan and get your butter browning.
- Add veal medallions, sear quickly and plate.
- Keeping pan hot add wine, lemon juice, capers, & water and reduce about one third.
- Remove pan from heat and add remaining butter 1 T at a time while swirling pan-this will thicken the sauce.
- Top medallions with sauce.
- 4 Servings
- 437 Calories, 32.2g Protein, 2.0g Carbs, .3g Fiber, 1.7g Net Carbs
- Medallions of veal do not take long to sear and if overdone will be tough so don't overdo them.