Heat oil in a skillet until shimmering. Cook the veal cutlets in one layer, working in batches, for about 30-45 seconds per side. Transfer to a plate and top with foil to keep warm. Repeat with remaining oil and veal. Make veal piccata sauce. Reduce heat, add butter and garlic, and saute until fragrant. Add white wine, bone broth, and lemon juice.
This healthy recipe for veal scallopini requires just 8 ingredients: Prep cutlets. Use the flat side of a meat tenderizer to pound cutlets to 1/8-inch thickness and season with salt and pepper on each side. Brown veal. Heat oil in a skillet until shimmering. Cook the veal cutlets in one layer, working in batches, for about 30-45 seconds per side.
Pound the veal cutlets using the flat side of a meat tenderizer to 1/8-inch thickness. Season both sides with salt and pepper. In a 12-inch skillet, heat olive oil over medium-high heat, until shimmering. Working in batches, add the veal cutlets in a single layer. Saute for about 30-45 seconds per side, until juices run clear.
Low carb pork piccata features tender boneless pork loin medallions cooked until crisp and served with a delicious lemon butter caper sauce. *The small amount of cornstarch or arrowroot powder helps thicken the sauce. Line a sheet pan with foil, spray with baking spray and set aside.