italian

Veal Scaloppine with Lemon and Capers over Creamy Polenta

This simmered dish pairs veal cutlets, pounded thin with polenta, capers, drained and lemon juice. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Dinner

Medium

Balanced High satiety Gluten free

Set your calorie target 650 kcal

300 kcal 2000 kcal

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Estimated macros per portion

47 g Protein

47 g Carbohydrates

30 g Fat

4 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

142g veal cutlets, pounded thin 213 kcal
58g polenta (dry) 215 kcal
18g Parmesan cheese, grated 72 kcal
9g olive oil 80 kcal
9g butter 65 kcal
13g capers, drained 3 kcal
16g lemon juice 5 kcal
1g black pepper 1 kcal

Cooking instructions

polenta (dry)
Bring 360 ml water to a simmer in a small pot. Whisk in polenta and a pinch of salt; cook, stirring often, 12-15 minutes until thick.
polenta (dry)Parmesan cheese
Stir Parmesan into polenta and keep warm on low. Add a splash of water if it tightens.
veal cutletsolive oilblack pepper
Season veal with black pepper. Heat olive oil in a skillet over medium-high and cook veal 1-2 minutes per side; transfer to a plate.
buttercaperslemon juice
Lower heat to medium. Add butter and capers, then lemon juice and 60 ml water; simmer 1 minute, scraping up browned bits.
veal cutletspolenta (dry)
Return veal to the pan for 30 seconds to glaze. Serve veal and sauce over polenta.