Keto Veal Piccata
3.6g
Net Carbs
70.5g
Protein
60.9g
Fat
1.1g
Fiber
893
Calories
Ingredients:
- 1/2 teaspoon Black Pepper
- 1 tablespoon Fresh Lemon Juice
- 1 tablespoon drained Capers
- 4 tablespoons Light Olive Oil
- 2 tablespoons Whole Grain Soy Flour
- 16 ounces boneless, cooked Veal
- 1 teaspoon Sucralose Based Sweetener (Sugar Substitute)
- 1/2 teaspoon Salt
- 4 fluid ounces Sauvignon Blanc Wine
- 1 tablespoon Unsalted Butter Stick
Directions:
- Heat oven to warm setting. Cut veal into 1/8 to 1/4-inch slices. Mix soy flour, salt and pepper on a plate. Dredge cutlets, tapping to remove any excess.
- Heat oil over high heat in a large skillet. Sauté cutlets in batches for 1-2 minutes per side, until cooked through. Transfer to a platter and place in warm oven.
- Add wine and lemon juice to skillet and bring to boil over high heat, scraping down brown bits from the pan. Reduce this mixture by half, about 5 minutes. Turn off heat and swirl in butter until just melted. Mix in capers and granulated sugar substitute, spoon sauce over veal, and serve.
