Best 5 Weight Watchers Veal Piccata Recipes

Are you looking for a delicious and satisfying recipe that fits your Weight Watchers meal plan? Look no further than Veal Piccata! This savory dish combines the flavors of lemon, butter, and capers to create a dish that's sure to tantalize your taste buds. With its tender veal cutlets, tangy sauce, and simple preparation, this recipe is a perfect choice for a quick and easy weeknight meal. So gather your ingredients and get ready to experience the delectable flavors of Veal Piccata!

Let's cook with our recipes!

WEIGHT WATCHERS VEAL PICCATA

Weight Watchers Veal Piccata image

Point Value 5. They claim "Made low-fat without skimping on flavor." I haven't tried yet but wanted to save. If you try, let me know what you think. Would adding capers increase the points?

Provided by TXOLDHAM

Categories Veal

Time 10m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

1/3 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon black pepper
1 lb veal cutlet
2 teaspoons olive oil
1/3 cup chicken broth
3 tablespoons fresh lemon juice
2 tablespoons white wine
1 tablespoon light butter
2 teaspoons parsley, chopped

Steps:

Mix flour, 1/4 teaspoon salt, 1/8 teaspoon black pepper together in a small shallow bowl. Pound cutlets if necessary and coat with the flour mixture.
Heat oil in a non-stick skillet and cook cutlets until just cooked through and golden, about 2 minutes per side. Set aside and keep warm.
Deglaze skillet with broth, lemon juice and wine. Reduce heat to medium and reduce mixture by half. Swirl in butter, then parsley and pour over cutlets.

Nutrition Facts : Calories 251.7, Fat 12.2, SaturatedFat 4.8, Cholesterol 96.8, Sodium 464.7, Carbohydrate 9.3, Fiber 0.4, Sugar 0.4, Protein 23.6

VEAL PICCATA

Veal piccata image

Here's our take on the delicious Italian classic piccata recipe but without all the fat. This recipe works well with chicken, too, but we love using decadent veal cutlets. After pan-frying the flour-coated veal in olive oil, make the sauce by deglazing the pan with chicken broth, fresh lemon juice, and white wine. Swirl in the butter, fresh parsley, and drained capers for a savory, rich sauce right before serving. For added indulgence, you can serve the veal over any type of whole wheat pasta, or you can also make a simple side salad with mixed greens to complete the meal.

Categories Dinner

Time 20m

Yield 4 servings

Number Of Ingredients 11

Ingredients

1 pound(s) Uncooked lean veal sirloin four 4 oz cutlets, pounded thin
0.75 tsp Table salt divided, or to taste
0.5 tsp Black pepper divided, or to taste
0.333 cup(s) All-purpose flour
2 tsp Olive oil
0.333 cup(s) Canned chicken broth
3 Tbsp Fresh lemon juice
2 Tbsp Table wine white
1 Tbsp Light butter
2 tsp Fresh parsley fresh, chopped
1 Tbsp Capers

Steps:

Season veal with salt and pepper to taste; set aside.
In a small, shallow bowl, combine flour, 1/4 teaspoon salt and 1/8 teaspoon pepper; dredge veal in flour mxiture and turn to coat.
Heat oil in a nonstick skillet over medium-high heat; add veal and cook until just cooked through and golden, about 2 minutes per side; set aside and keep warm.
Deglaze skillet (add liquid to remove remaining pieces of food) with broth, lemon juice and wine: Reduce heat to medium and reduce mixture by half. Swirl in butter, parsley and capers; pour over veal and serve. Yields 1 cutlet per serving.

Nutrition Facts : Calories 96 kcal

VEAL PICCATA

Veal Piccata image

This holiday season, try our delicious traditional veal dish ideal for elegant entertaining, and made low-fat without skimping on flavour.

Categories Dinner

Time 20m

Yield 4 servings

Number Of Ingredients 10

Ingredients

0.333 cup(s) All-purpose flour
0.5 tsp(s) Table salt
0.25 pinch Black pepper
1 oz Uncooked lean veal sirloin four 4 oz cutlets
2 tsp(s) Olive oil
0.333 cup(s) Canned chicken broth
3 tbsp(s) Fresh lemon juice
1 tbsp(s) Light butter
2 tbsp(s) Table wine white
2 tbsp(s) Fresh parsley fresh, chopped

Steps:

Mix flour, 1/4 teaspoon of salt and 1/8 teaspoon of pepper together in a small, shallow bowl; coat veal cutlets with flour mixture. Heat oil in a nonstick skillet and cook cutlets until just cooked through and golden, about 2 minutes a side; set aside and keep warm.
Deglaze skillet (add liquid to remove remaining pieces of food) with broth, lemon juice and wine. Reduce heat to medium and reduce mixture by half. Swirl in butter, then parsley and pour over cutlets.

Nutrition Facts : Calories 94 kcal

VEAL PICCATA

Veal Piccata image

Tender veal slices with a buttery, lemon sauce. This is good enough to serve at a fancy dinner party. I've made this one for years. Sprinkle parsley on top.

Provided by MizzNezz

Categories Veal

Time 20m

Yield 4 serving(s)

Number Of Ingredients 6

Ingredients

4 boneless veal steaks, pounded thin
salt and pepper
1/2 cup flour
1/4 butter
2 lemons
2 teaspoons milk

Steps:

Salt and pepper the steaks.
Heat butter in 12in. skillet on med. heat
Roll the steaks in flour and brown on both sides turning occ.
till done and golden brown.
Remove from heat and keep warm.
Slice one lemon.
Extract juice from the other lemon.
In skillet add lemon juice and slices.
Cook for 2 minutes.
Add milk.
Stir well.
Pour over veal and serve.

Nutrition Facts : Calories 69.3, Fat 0.4, SaturatedFat 0.1, Cholesterol 0.4, Sodium 3.2, Carbohydrate 17.8, Fiber 3, Protein 2.4

VEAL PICCATA (WEIGHT WATCHERS)

VEAL PICCATA (WEIGHT WATCHERS) image

Categories Beef Sauté Low Fat Quick & Easy Dinner

Yield 4 servings

Number Of Ingredients 11

Ingredients

1 pound(s) uncooked lean veal sirloin, four 4 oz cutlets, pounded thin
3/4 tsp table salt, divided, or to taste
1/2 tsp black pepper, divided, or to taste
1/3 cup(s) all-purpose flour
2 tsp olive oil
1/3 cup(s) canned chicken broth
3 Tbsp fresh lemon juice
2 Tbsp table wine, white
1 Tbsp light butter
2 tsp parsley, fresh, chopped
1 Tbsp capers

Steps:

Season veal with salt and pepper to taste; set aside. In a small, shallow bowl, combine flour, 1/4 teaspoon salt and 1/8 teaspoon pepper; dredge veal in flour mxiture and turn to coat.Heat oil in a nonstick skillet over medium-high heat; add veal and cook until just cooked through and golden, about 2 minutes per side; set aside and keep warm.Deglaze skillet (add liquid to remove remaining pieces of food) with broth, lemon juice and wine: Reduce heat to medium and reduce mixture by half. Swirl in butter, parsley and capers; pour over veal and serve. Yields 1 cutlet per serving.

Tips:

To save time, use pre-sliced veal cutlets. You can also ask your butcher to slice them for you.
Make sure the veal cutlets are evenly pounded to ensure even cooking.
Dredge the veal cutlets in flour before searing. This will help to create a crispy crust.
Use a large skillet to sear the veal cutlets. This will prevent overcrowding and ensure that the cutlets cook evenly.
Sear the veal cutlets for 2-3 minutes per side, or until they are golden brown. Do not overcrowd the pan, or the veal will steam instead of sear.
Remove the veal cutlets from the skillet and set aside. Keep warm.
Add the shallots, garlic, and mushrooms to the skillet. Sauté until the shallots are softened and the mushrooms are browned.
Add the white wine to the skillet and bring to a simmer. Cook until the wine has reduced by half.
Add the chicken broth, lemon juice, capers, and parsley to the skillet. Bring to a simmer and cook for 5 minutes.
Return the veal cutlets to the skillet and cook until heated through.
Serve the veal piccata over rice or pasta.

Conclusion:

This Weight Watchers veal piccata recipe is a delicious and healthy way to enjoy this classic Italian dish. The veal cutlets are dredged in flour and then seared until golden brown. They are then simmered in a flavorful sauce made with white wine, chicken broth, lemon juice, capers, and parsley. This dish is served over rice or pasta and is sure to be a hit with your family and friends.

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