Nutari
Veal Piccata with Artichoke Hearts
Thin, tender veal scaloppine in a bright lemon-caper sauce paired with tender artichoke hearts.
340kcal
48gProtein
7gCarbs
14gFat
2gFibre
Ingredients
- 200g veal scaloppine
- 200g artichoke hearts (canned in water, drained)
- 30ml olive oil
- 20g capers
- 1 lemon
- 100ml chicken broth
- 2 cloves garlic, minced
- 10g parsley, chopped
- salt and pepper to taste
Method
- Pound veal thin, season with salt and pepper.
- Heat 20ml olive oil and quickly sear veal for 1-2 minutes per side until cooked through (63°C/145°F, no longer pink); remove and set aside.
- In same pan, add remaining oil and sauté artichoke hearts with garlic for 3 minutes.
- Add broth, lemon juice, capers, and return veal to pan; simmer 3 minutes.
- Garnish with fresh parsley and serve.
AI-generated recipe — cook foods to safe internal temperatures and check ingredients for allergens. Nutrition is a per-serving estimate.
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