Wednesday, January 19, 2011

Veal Milanese

Our son Aaron is studying abroad this semester, in Italy. We’ve been texting him a lot lately, and for some strange reason I’ve been craving some good, home-cooked Italian food.   

Although Aaron is in Bella Roma,  beautiful Rome, we chose a recipe for this evenings meal with a history more associated with the north of Italy, in Milan.  Our featured recipe for today is Veal Milanese.  It’s melt-in-your-mouth divine.  The lemon-caper sauce brings the Veal and Pasta together in a marriage of cinematic proportions. 

Play some Italian Opera, softly in the background, as you enjoy this marvelous dish.

From our kitchen to yours. Enjoy the adventure.


3 Tbsp all-purpose flour.  We used whole grain all natural flour.

2 tsp Garlic Herb seasoning, salt free

2 garlic cloves, medium, minced

½ tsp Salt, or to taste

¼ tsp Black Pepper, freshly ground

1 pound Veal cutlet, four 4 ounce pieces, tenderized and pounded. Your butcher can do this for you or you can try it yourself.

1 Tbsp Olive oil

½ cup reduced sodium Chicken broth, fat free

¼ cup fresh Lemon juice

2 Tbsp Capers

2 cups cooked whole grain spaghetti, kept hot.


In a large zip lock baggie combine Flour, Garlic herb seasoning, Salt and Pepper.

Place tenderized and pounded Veal cutlets in the baggie and shake to coat. Set aside.

Heat Oil and Garlic in a large non-stick skillet over medium-high heat. Add Veal and cook until golden brown, about 3 minutes per side. Add Chicken Broth, Lemon juice, and capers; simmer until sauce thickens and Veal is cooked through, about 3 to 5 minutes.

Divide Pasta among 4 plates and top each with a cutlet. Spoon sauce over the top.

Yields 4 servings.  PointsPlus value per serving is 7. Level of difficulty is Moderate. Prep time is about 15 minutes. Cooking time is about 10 minutes.

Weight Watchers and PointsPlus are registered trademarks of Weight Watchers intl. Inc.

Recipes shown may not be exactly the same as those found on any website. Judy and I "tweak" each recipe we feature, to some degree, incorporating our own unique tastes. PointsPlus values, however, are accurate. 

Photo by Barry Baruh

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