Gingery veal piccata

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15 min


8 servings

* PLUS Cooking time: 10 minutes


  • 2 eggs
  • 1 tbsp water
  • 1/2 cup all-purpose flour
  • pinches salt
  • pinches fresh-ground black pepper
  • 1 kg veal scallopini
  • 4 tbsp olive oil
  • 1 tbsp butter
  • 2 tbsp finely grated fresh ginger
  • 8 green onions , sliced
  • freshly squeezed lemon juice
  • 1 lemon , cut into wedges


  • In a shallow dish, whisk eggs and water together. Measure flour, salt and pepper into another shallow dish. Set both dishes aside.
  • Place each veal scallopini between 2 sheets of waxed paper or plastic wrap. Pound until very thin. Dip each scaloppine in egg mixture, then dip in flour mixture. Shake off excess flour. If not evenly coated, dip scaloppine in egg mixture and flour mixture again. Set coated scallopini aside in a single layer on waxed paper until ready to cook.
  • Heat 2 tbsp (30 mL) oil in a large wide frying pan set over medium-high heat. Add 2 pieces of scallopini. Do not overcrowd pan. Sauté until just golden, about 1 minute per side. Remove to a platter and keep warm. Repeat with remaining scallopini, adding oil as needed.
  • Meanwhile, in another large frying pan, melt butter over medium-low heat. Add ginger and onions. Sauté until ginger is soft, from 3 to 5 minutes. Place ginger and onions over veal on platter. Squeeze lemon juice over top and garnish with lemon wedges. Serve right away.

Nutrition (per serving)

  • Calories
  • 243,
  • Protein
  • 26.7 g,
  • Carbohydrates
  • 7.2 g,
  • Fat
  • 11.5 g,
  • Fibre
  • 0.6 g,
  • Sodium
  • 106 mg.

Simply prepared scallopini is sauced with a sexy trio: the elegant heat of ginger, tart lemon and garden-fresh green onions.