Description
Discover this easy keto veal piccata recipe! Tender veal in a tangy lemon-caper sauce, perfect for low-carb diets. Quick and delicious!
Ingredients
Scale
- 4 veal cutlets (thinly sliced)
- 1/2 cup almond flour
- 2 tbsp butter
- 2 tbsp olive oil
- 2 cloves garlic, minced
- 1/4 cup lemon juice (freshly squeezed)
- 1/4 cup chicken broth (or white wine)
- 2 tbsp capers
- Fresh parsley (optional, for garnish)
Instructions
- Prepare the Veal Cutlets:
- Pound the veal cutlets to 1/4-inch thickness if necessary.
- Coat each cutlet in almond flour, pressing gently to ensure even coverage.
- Cook the Veal:
- In a large skillet, heat butter and olive oil over medium heat.
- Add the coated veal cutlets to the skillet and cook for 2-3 minutes on each side until golden brown.
- Remove the veal from the skillet and set aside.
- Make the Piccata Sauce:
- In the same skillet, add minced garlic and sauté until fragrant.
- Pour in the lemon juice and chicken broth, scraping up any browned bits from the bottom of the pan.
- Let the sauce simmer and reduce slightly.
- Stir in the capers and return the veal cutlets to the pan, spooning the sauce over them.
- Serve:
- Cook for an additional 2 minutes to allow the veal to absorb the flavors.
- Serve hot, garnished with fresh parsley if desired.
Notes
- Pair with cauliflower mash or zucchini noodles for a complete keto meal.
- For a creamier sauce, add a tablespoon of heavy cream or mascarpone before serving.