Veal Piccata

1. Season flour with salt and pepper to taste. Dip veal in flour and shake off excess.

2. Heat oil in a medium-size nonstick skillet on medium-high heat. When oil is very hot, brown veal on both sides, about 1 minute per side.

3. Sprinkle lemon juice on top. Remove veal to a plate and cover with aluminum foil to keep warm.

4. Raise heat to high and add vermouth and chicken broth to the skillet. Reduce the liquid by half, about 3 minutes. Add salt and pepper to taste.

5. Spoon sauce over veal and sprinkle with parsley.

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Nutrient	Quantity
Total fats	7.2688 g
Protein	71.6123 g
Carbohydrates	18.8838 g
Energy	443.6417 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.1148 g
Water	362.0043 g
Aspartic acid	0.1307 g
Calcium, Ca	419.3189 mg
Lutein + zeaxanthin	427.211 g
Fiber, total dietary	0.8163 g
Fatty acids, total saturated 22:0	0.0058 g
Carotene, beta	384.409 g
Niacin	5.784 mg
Vitamin A, RAE	133.9962 g
Arginine	0.1112 g
Riboflavin	0.5551 mg
Tocopherol, beta	0.0049 mg
Fatty acids, total polyunsaturated 15:0	0.0003 g
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.0027 g
Fatty acids, total saturated 20:1	0.0203 g
Glutamic acid	0.2356 g
Sodium, Na	627.0815 mg
Fatty acids, total saturated 16:1 undifferentiated	0.1469 g
Total lipid (fat)	7.2688 g
Manganese, Mn	0.3789 mg
Fructose	0.3355 g
Proline	0.0711 g
Fatty acids, total saturated 16:0	1.0371 g
Fatty acids, total polyunsaturated 18:2 n-6 c,c	0.0037 g
Sucrose	0.1312 g
Choline, total	230.6098 mg
Sugars, total	1.0774 g
Serine	0.0715 g
Fatty acids, total saturated 10:0	0.0061 g
Fatty acids, total saturated 18:0	0.254 g
Fatty acids, total saturated 20:4 undifferentiated	0.1768 g
Vitamin B-6	0.5275 mg
Selenium, Se	61.5894 g
Ash	5.5846 g
Fatty acids, total saturated 18:1 undifferentiated	3.8101 g
Pantothenic acid	0.2574 mg
Phenylalanine	0.0736 g
Copper, Cu	0.9549 mg
Betaine	0.0045 mg
Thiamin	0.4529 mg
Retinol	102.0002 g
Methionine	0.0316 g
Iron, Fe	5.6082 mg
Carbohydrate, by difference	18.8838 g
Phosphorus, P	676.0044 mg
Folate, total	71.9621 g
Tocopherol, gamma	0.0777 mg
Fatty acids, total saturated 20:5 n-3 (EPA)	0.0782 g
Alanine	0.0804 g
Cholesterol	170.6304 mg
Valine	0.0818 g
Fatty acids, total saturated 18:2 undifferentiated	0.7517 g
Glycine	0.0637 g
Glucose (dextrose)	0.302 g
Fatty acids, total saturated 14:0	0.0159 g
Zinc, Zn	3.7805 mg
Isoleucine	0.0572 g
Fatty acids, total saturated 12:0	0.0003 g
Fatty acids, total polyunsaturated	1.2808 g
Fatty acids, total saturated 14:1	0.0006 g
Fatty acids, total polyunsaturated 17:1	0.0056 g
Leucine	0.1119 g
Vitamin A, IU	982.0548 IU
Fatty acids, total saturated 22:5 n-3 (DPA)	0.0408 g
Folate, DFE	71.9621 g
Tryptophan	0.0176 g
Vitamin C, total ascorbic acid	21.9115 mg
Phytosterols	10.325 mg
Fatty acids, total polyunsaturated 18:1 c	0.0012 g
Fatty acids, total saturated 20:0	0.0186 g
Tyrosine	0.0682 g
Vitamin B-12	3.526 g
Vitamin K (phylloquinone)	127.689 g
Fatty acids, total saturated	1.3469 g
Histidine	0.034 g
Fatty acids, total monounsaturated	3.99 g
Threonine	0.0508 g
Folate, food	71.9621 g
Fatty acids, total polyunsaturated 17:0	0.001 g
Cryptoxanthin, beta	1.22 g
Vitamin E (alpha-tocopherol)	2.4766 mg
Fatty acids, total saturated 22:6 n-3 (DHA)	0.1122 g
Magnesium, Mg	81.8027 mg
Lysine	0.0547 g
Potassium, K	977.6758 mg
Cystine	0.0222 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Lemon juice	2 tablespoons	6.71	2.1045	0.0732
Olive oil	1 teaspoon	39.78	0	4.5
Parsley	2 tablespoons	2.736	0.4811	0.06
flour	2 tablespoons	72.285	15.8257	0.2804
salt pepper	0	302.6007	0	1.7
chicken broth	0.25 cup	19.53	0.4725	0.6552
vermouth	2 tablespoons	302.6007	0	1.7
veal scallopini	0.75 lb	302.6007	0	1.7