Veal Piccata

Ingredients

• 0.5 teaspoon pepper black
• 1.3 cups chicken broth fat-free low-sodium low-fat
• 0.3 cup wine dry white
• 1 tablespoon flour all-purpose
• 2 tablespoons parsley fresh chopped
• 1  optional: lemon thinly sliced
• 1 tablespoon juice of lemon fresh
• 8 servings soup noodles with chives
• 0.8 teaspoon salt 
• 1 tablespoon butter unsalted
• 2 lb veal cutlets (also called scallopini; 1/)
• 2 tablespoons water 

Equipment

• frying pan
• paper towels
• sauce pan
• whisk
• plastic wrap
• grill
• rolling pin
• tongs
• grill pan

Directions

1. Boil stock and wine in a 2- to 3-quart heavy saucepan until reduced by about half (to about 3/4 cup), about 3 minutes.
2. Whisk together flour and water in a cup, then whisk into stock. Boil, stirring, 1 minute, then remove from heat and stir in butter, lemon juice, and salt and pepper to taste. Keep sauce warm.
3. Cut veal into 3-inch pieces, then pat dry with paper towels. Lightly oil grill pan and heat over high heat until just smoking.
4. While pan is heating, sprinkle veal with salt and pepper. Grill veal in batches, without crowding, until browned, about 30 seconds on each side, transferring with tongs to a platter. Grill lemon slices, in batches if necessary, until lightly browned, about 1 minute per side, transferring to platter with veal.
5. Stir parsley into warm sauce and pour over veal.
6. • If uncooked cutlets are more than 1/4 inch thick, pound to 1/4 inch thick between 2 sheets of plastic wrap with a rolling pin.
7. Each serving (not including noodles) contains about 143 calories and 2 grams fat.
8. Gourmet